Mexican Chicken Soup with Avocado (Phase 2 and Diabetes)

Posted On December 13, 2013

Chicken soup Mexican style

Mexican Chicken Soup with Avocado (Phase 2 and Diabetes)


  • 5 cups low-sodium, all-natural chicken broth
  • 12 ounces boneless, skinless chicken breast, thinly sliced crosswise
  • 1/2 can chipotle chile peppers, sliced, or 2 tablespoons hot salsa
  • 3/4 cup halved grape tomatoes
  • 1 cup chopped avocado
  • 1/4 cup fresh cilantro leaves


  • In a large, heavy saucepan, bring the broth to a boil, covered over high heat.
  • After the broth boils, add the chicken, chile peppers, and tomatoes and return to a boil. Remove from the heat. Divide the avocado, and cilantro among 4 bowls, mounding them in the center. Ladle the soup into bowls.

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