Mexican Chicken Soup


  • 2 Whole Chicken Breasts, Skin off. (or you can use Turkey)
  • Kosher salt and fresh ground pepper
  • 1 c. chopped celery
  • 4 lg. garlic cloves, chopped ( 1/2 clove is 1/2 of a condiment)
  • 2 1/2 quarts fat-free, low sodium chicken broth (1 cup is 1 condiment)
  • 1 (28oz.) can whole tomatoes in puree’ crushed
  • 2 to 4 jalapeno peppers, seeded and minced (1 tbsp. is 1 condiment)
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander seed (both of these seasonings = 1/2 condiment)
  • 1/4-1/2 cup chopped fresh cilantro (optional)


  1. Heat olive oil in a large pot (1 teaspoon per soup serving = 1 fat serving)
  2. Add celery and cook over medium-low heat for 5-10 minutes
  3. Add garlic and cook for 30 seconds.
  4. Add the chicken stock, tomatoes with their puree, jalapeños, cumin, coriander, and dash of salt and pepper, and add cilantro if using.
  5. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken to heat up and ENJOY!

Servings, 6-8

****** To serve for 1 lean and green. Have 6 oz. of chicken and 1 1/2 cup of the veggies (tomatoes and
celery). The others are condiments. You can also have 1 cup of chicken broth. This meal is 3 condiments so make sure.


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