Chicken Salsa Soup
From: Rachel Ray
Serves: 4
Reheats: well
Estimated Points: 0
Notes:
We prefer the modified version without the avocado and sour cream. A very light soup.
  • 1/4 cup extra-virgin olive oil
  • 1 onion, chopped
  • 1 head garlic, cloves finely chopped
  • 2 pounds skinless, boneless chicken thighs
  • One 32-ounce container (4 cups) chicken broth
  • 1 1/2 cups Salsa Fresca
  • Salt
  • 1 avocado, thinly sliced lengthwise
  • 1 cup chopped cilantro
  • 1/4 cup sour cream
  1. In a large Dutch oven, heat the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic; cook for 3 minutes. Add the chicken thighs and broth, bring to a boil and simmer for 4 minutes. Stir in 1 cup salsa, cover and remove from the heat. Let stand until the chicken is cooked through, about 45 minutes. Transfer the chicken to a cutting board and shred.
  2. Return the broth to a simmer; season with salt. Divide the chicken among 4 soup bowls and top with the avocado slices. Ladle the broth into the bowls and top each portion with the cilantro, sour cream and remaining salsa.