Easy Chicken Soup With Beet Greens

1. 1

   Cook chicken and onion in saucepan with stock, salt and pepper on medium low heat until tender or falling off the bones, about 30 minutes.

2. 2

   Then add tomato, garbanzo beans and beet greens to soup and cook on low for another 8-10 minutes.

3. 3

   Top the soup with cilantro, sprinkles of sea salt and slices of avocado.

4. 4

   If available squeeze a slice of lime on top to give the soup a bright flavor. If you like a little heat, feel free to add a couple drops of hot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.