Servings: 4 meals
Calories: 387kcal
Ingredients
- 2 tablespoon avocado oil
- 1 cup chopped sweet white onion
- 1 cup chopped green pepper
- 1 cup chopped celery
- 1 teaspoon minced garlic
- 1 lb. cooked shredded chicken breast
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon coriander
- ⅛ teaspoon cayenne pepper
- 3 cups chicken broth
- 1 cup full-fat unsweetened coconut milk
- 2 tablespoon lime juice
- ½ cup chopped cilantro for serving
- ½ cup chopped red onion
- ⅓ cup sliced pickled jalapeños
- 2 tablespoon raw pepitas
Instructions
- Heat avocado oil over medium-high heat in a 4 quart pot or Dutch oven. Add bell pepper, onion and celery. Sauté for 7 minutes, stirring occasionally. Add garlic, cumin, oregano, coriander, sea salt and cayenne pepper and cook 2 minutes longer.
- Stir in chicken broth and lime juice and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Stir in chicken and coconut milk and cook 5 minutes longer.
- Divide soup between 4 MPOF black containers and top with cilantro, chopped red onion, jalapeños and pepitas.
Video
Notes
WW Smart Points= Green:10 Blue:8 Purple:8
Nutrition
Calories: 387kcal | Carbohydrates: 13.7g | Protein: 43.7g | Fat: 13.8g | Fiber: 2.9g
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