Almond Butter Chicken Soup
Per ServingAlmond Butter Chicken Soup |
||
|---|---|---|
| Makes: 6 servings | ||
| Serving Size: 1 cup | ||
| Calories | 185 | |
| Fat | 11 | g |
| Saturated Fat | 1.2 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 9 | g |
| Fiber | 3 | g |
| Sugars | 3 | g |
| Cholesterol | 20 | mg |
| Sodium | 420 | mg |
| Potassium | 400 | mg |
| Protein | 14 | g |
| Phosphorus | 175 | mg |
| Choices: Carbohydrate 0.5, Lean Protein 2, Fat 1.5 | ||
- Makes: 6 servings
- Serving Size: 1 cup
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes
Ingredients
| 2 | tsp. | olive oil, divided |
| 8 | oz. | skinless, boneless chicken breast, diced |
| 1 | small | onion, diced |
| 2 | garlic cloves, minced | |
| 1 | small | sweet potato (3 oz), peeled and diced |
| 1 | Tbsp. | grated fresh, peeled ginger |
| 1/4 | tsp. | cayenne pepper |
| 4 | cups | low-fat, reduced-sodium chicken broth |
| 1/4 | cup | plus 2 Tbsp creamy almond butter |
| 1 1/2 | cups | baby spinach, stemmed |
| 1/8 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| Juice from 1/2 large lime |
Directions
- In a large saucepan over medium heat, heat 1 tsp of the olive oil. Add the chicken and sauté for 5 to 6 minutes, until cooked through. Remove the chicken with a slotted spoon; set aside.
- Add the remaining 1 tsp of olive oil to the pan. Sauté the onion for 4 to 5 minutes. Add the garlic, sweet potato, ginger, and cayenne pepper. Sauté for 2 minutes. Add the chicken broth and bring to boiling. Lower the heat and simmer, uncovered, for 20 minutes.
- Add the almond butter, spinach, salt, black pepper, and reserved cooked chicken. Simmer for 5 minutes. Remove the soup from the heat, add the lime juice, and serve.
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