• Andrew Kidd

Healthy Mexican Chicken Soup Recipe

Makes 4 Servings

Per Serving

1 Lean

1 ½ Green

3 Condiments


3- 6 oz cooked skinless boneless chicken breast (shredded or cubed)

2 cups plum tomatoes

½ cup onion, diced

1 tsp minced garlic

1 cup red bell pepper

1 tsp cumin

1 tsp oregano

1 ½ tsp chili powder

1 ½ cups chicken stock

1 cup unsweetened almond milk

1 cup reduced fat cheddar cheese



Heat oil in pot or Dutch oven. Sauté the onion then add the minced garlic, careful not burn the garlic.

Add chicken, crushed tomatoes, sautéed onion and garlic mixture, the spices and chicken stock.

Bring to boil then reduce to simmer for 20 minutes.

Add chopped bell pepper, almond milk and shredded cheese. Simmer for another 5-10 minutes. Top with some cilantro.

We are confident that your family will enjoy this as much as we have. Enjoy!!!

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