Mexican Chicken Lime Soup (Low Fat And Low Carb!)

1. 1

   Dice the onion, celery and jalapeno. Mince the garlic. Heat the olive oil in a large pot over medium heat. Add the onion, celery, jalapeno and garlic and cook for about 5 minutes or until tender.

2. 2

   Add the chicken breast, broth, can of tomatoes, oregano and cumin to the pot. Bring the mixture to a boil, reduce heat to low, cover and simmer for 1 hour.

3. 3

   remove the chicken from the pot, shred with 2 forks and return to the pot. squeeze the lime juice into the soup.

4. 4

   Rinse the cilantro and roughly chop. add salt as desired. Stir and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.