South-Of-The-Border Chicken & Rice Soup
This is a recipe that I actually got in an email from Mike O’Hearn, so I can’t take credit for it. However, I did modify his original version of this recipe by upping the amount of chicken used and added a couple of other herbs to the mix to make it my own. The recipe name may indicate “rice”, but there isn’t any rice in this one (or the original), it is substituted with the cauliflower, which makes it a great low-carb option. I made a large batch of this and it lasted an entire week for my lunch while at work. It is a super simple recipe to prepare and re-heat as needed. Give it a try and let me know how you like it!
- 4 chicken breasts
- 1 (28oz) can diced, fire roasted tomatoes
- 1 (4oz) can green chiles, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 head cauliflower, shredded
- 32 oz organic, free range chicken broth
- 2-1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- dash of sea salt and pepper
- 1/4 cup fresh cilantro, chopped
- 2 avocados
- Tajin seasoning for garnish
Combine all of the ingredients, except the cilantro, avocado and Tajin, in a slow cooker. Cover and cook on low for 6 hours. Remove the chicken breasts from the slow cooker. Shred with a fork and then return to the slow cooker. Garnish each bowl with a sprinkle of cilantro, a few slices of avocado and a dash of Tajin. Enjoy!
- 153 calories
- 6g fat,
- 321mg sodium
- 14g carbohydrate
- 7g fiber
- 10g protein
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