This delicious soup is thicker and healthier than canned varieties.  It is a complete low sodium meal in one colorful dish.

4 servings; 306 mg. sodium per serving

1 Tablespoon healthy oil
1/2 pound cooked chicken breast, cut into bite size pieces
1/2 cup chopped onion
2 cloves of garlic, minced
2 small (1 oz each) jalapeno peppers, seeded and chopped small (1/8")
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
4 cups low sodium chicken broth
1 large avocado, cut into cubes
2 cups cooked (without salt) brown or white rice
4 Tablespoons grated sharp cheddar cheese

Prep. Instructions

1. Place onion, garlic and jalapeno peppers in a bowl.
2. Combine seasonings in a separate bowl.
3. Have other ingredients on hand.

Cooking Instructions

1. Heat the oil over medium-low heat in a stockpot. Add onion, garlic and jalapeno peppers. Cook until onions are tender, about 5 minutes, stirring often.

2. Add seasonings. Stir to combine.

3. Add chicken broth. Turn heat to high and bring the mixture to a boil. Then turn heat down to simmer. Simmer, uncovered, for 15 minutes.

4. Add chicken. Simmer for 5 minutes. Heat rice while the chicken simmers.

5. In four soup bowls, divide avocado and rice evenly. Ladle chicken soup into the bowls over the avocado and rice. Top each bowl with 1 Tablespoon of grated cheese. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds