Spanish Chicken Soup (Phase 1)

Posted On February 16, 2011

Spanish Chicken Soup (P1)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Spanish Chicken Soup (P1)

Approximately 300 calories per serving.


  • 5 ounces chicken breast
  • 1/2 can diced tomatoes (sugar free, low sodium)
  • 1 jalapeno
  • 1-2 tablespoon cilantro
  • 1-2 teaspoon garlic salt
  • 1 green onion
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 6 drops lemon Stevia
  • 1 cup beef broth
  • 1 cup water


  • In a small pot add beef broth, water, chicken, jalapeno (put two knife slits in pepper) and garlic salt.
  • Remove pepper after about 5 minutes or taste broth to make sure it has a little flavor of jalapeno.
  • Cook chicken through and remove from broth, let cool and shred with fingers.
  • Put tomatoes, cilantro, and a 1-3 inch piece of the pepper in blender.
  • Pulse until creamy.
  • Add puree to broth and simmer a few minutes over med heat.
  • Lower heat to med-low, add chicken, green onion, lemon juice, stevia and vinegar. Simmer 10-15 minutes.
  • Garnish with fresh green onion and cilantro.

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