Give your chicken soup a makeover with this citrusy and hearty avocado version that you can set and forget until dinnertime.
Prep Time: 10 minutes
Cook Time: 3 hours on high or 6 hours on low in slow cooker
Total Time: 3 hours, 10 minutes or 6 hours, 10 minutes
This Heart-Check Certified recipe is brought to you by the Hass Avocado Board.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 110 | |
---|---|---|
Total Fat | 4.5 g | |
Saturated Fat | 1.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1 g | |
Monounsaturated Fat | 2.5 g | |
Cholesterol | 35 mg | |
Sodium | 220 mg | |
Total Carbohydrate | 6 g | |
Dietary Fiber | 2 g | |
Sugars | 1 g | |
Protein | 14 g |
Dietary Exchanges
1 vegetable, 2 lean meat
Ingredients
-
1 pound boneless, skinless chicken breasts (all visible fat discarded) -
1 teaspoon chili powder -
1/2 teaspoon cumin -
6 cups low-sodium chicken broth -
1 cup jarred salsa verde -
2 tablespoons fresh ginger (minced) -
2 teaspoons garlic -
1 fresh avocado (halved, pitted, peeled, chopped) -
2 scallions, sliced diagonally (about 1/4 cup) -
1/4 cup cilantro leaves -
2 tablespoons lime juice
Directions
-
Season chicken with chili powder and cumin. Place on bottom of slow cooker. -
Add broth, salsa verde, ginger and garlic and cook in slow cooker for 3 hours on high or 6 hours on low. -
Remove chicken from slow cooker. Using two forks, shred chicken. -
Return chicken to slow cooker and stir in avocado, scallions, cilantro and lime juice.