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30-minute Low-carb Chicken 'faux-zole' Verde Soup (paleo)

In a medium-sized saucepan, add chicken and half of chicken broth. Cover and let simmer until chicken is cooked through, about 15 minutes. Meanwhile, combine remaining chicken broth and remaining ingredients in a blender or food processor, and process until smooth. Once chicken is cooked through, remove saucepan from heat, and transfer chicken to a plate, keeping liquid in saucepan (do not throw o. . .

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Servings: 2

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

1 lb raw chicken breast tenderloins

3 cups low-sodium chicken broth, divided

juice of a lime

2 cups shredded iceburg lettuce

1 poblano pepper, stemmed, seeds and veins removed

1 serrano pepper, stemmed, seeds and veins removed

3 medium-sized tomatillos, husked and halved

1/2 small white onion, quartered

1/4 cup fresh cilantro

1/2 tsp oregano

1/2 tsp cumin

1/2 tsp salt

optional toppings:

thinly sliced radishes

sliced avocado

lowfat/nonfat plain greek yogurt

lowfat/nonfat shredded, reduced-fat mexican blend cheese

Preparation

1In a medium-sized saucepan, add chicken and half of chicken broth. Cover and let simmer until chicken is cooked through, about 15 minutes.

2Meanwhile, combine remaining chicken broth and remaining ingredients in a blender or food processor, and process until smooth.

3Once chicken is cooked through, remove saucepan from heat, and transfer chicken to a plate, keeping liquid in saucepan (do not throw out). Shred chicken using forks, then return to saucepan. Add green mixture, stir, cover, and let simmer until heated through, about 5 minutes.

4Serve garnished with optional toppings if desired, and devour!

Reviews: 0

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