Name: Chicken Vegetable Salsa Soup
Ingredients: 1 lb chicken breasts; salt and pepper to taste; cayenne, to taste (Optional); 2 qts chicken broth (32 oz, no added sugar or oil); 1 1/2 cups chopped celery; 1 medium yellow onion, chopped; 1 14.5 oz can diced tomatoes (plain or fire roasted); 1 12 oz jar salsa (no sugar added); 2 cups your choice of vegetables, chopped (green beans, zucchini or broccoli); 2 tsp Celtic sea salt; 1 tsp black pepper; 1/4 cup fresh parsley or cilantro, chopped; 4 lime wedges for serving

Chicken Vegetable Salsa Soup

Print Recipe

SERVINGS 4

Ingredients

Chicken

1 lb chicken breasts
salt and pepper to taste
cayenne, to taste Optional

Soup

2 qts chicken broth 32 oz, no added sugar or oil
1 1/2 cups chopped celery
1 medium yellow onion, chopped
1 14.5 oz can diced tomatoes plain or fire roasted
1 12 oz jar salsa no sugar added
2 cups your choice of vegetables, chopped green beans, zucchini or broccoli
2 tsp Celtic sea salt
1 tsp black pepper
1/4 cup fresh parsley or cilantro, chopped
4 lime wedges for serving

Instructions

Chicken Preparation

Preheat oven to 375°F.
Season chicken breasts with salt, pepper and cayenne.
Bake chicken for 15-20 minutes or until juices run clear while you begin your soup preparation.
Remove, let cool and cut into bite-size pieces.

Soup Preparation

Place chicken broth in large sauce pan.
Add celery, onion, diced tomatoes and salsa.
Boil for 10-15 minutes.
Add vegetables and cook for an additional 10 minutes, then remove from heat.

To Serve

Divide chicken into four servings.
Spoon heated vegetable soup into bowl and add measured chicken.
Sprinkle with salt, pepper, and fresh parsley or cilantro.
Serve with lime wedges.

Notes

1 serving = 4 oz protein, 2 cups vegetable

Slow Cooker Version:

Add all ingredients to a slow cooker.
Cook on high 4 hours (low for 8 hours).
Remove chicken breasts, shred with a fork, and stir back into soup.
Divide into four servings.