| Serves 4
Per Serving
Protein 46g
Fat 39g
Carb 14 g
|
1 1/2 tablespoon olive
oil
1/2 medium onion, chopped
2 large garlic cloves, minced
1 small carrot, minced
2 medium courgettes, diced
1 bunch Swiss chard leaves, cut into ribbons and chopped
1 3/4 pints homemade chicken stock or 3 (13-oz) cans low-sodium chicken
stock
2 large boneless whole chicken breasts, cut into bite- size pieces
2 canned chipotle peppers, rinsed, seeded and minced
Salt and pepper to taste
4 oz Monterey Jack cheese cubes
1 oz chopped coriander leaves
1/2 avocado, diced
1 lime, cut into wedges |
In a large saucepan or
Dutch oven over medium-high heat, warm the oil and when it's hot add
the onion.
Cook, stirring frequently, until it's soft, about 4
minutes. Add the garlic and stir for 1 minute.
Add the carrot, courgette and chard and cook, stirring for another
minute.
Add the stock bring the soup to a boil, then lower the heat
and simmer for 8 minutes, or until the carrots are tender.
Add the chicken pieces and the minced chipotle peppers and cook for
another 5 minutes or until the chicken is through.
Season to taste
with salt and pepper.
To serve, divide the cheese cubes among four deep soup bowls, ladle
the soup over, garnish with coriander and avocado dice.
Pass a dish of
lime wedges to squeeze over the soup at the table.
|