This soup may be green, but no one will care, because it’s delicious! Cancer-fighters kale, squash, garlic and onion are the stars, while the chicken adds all the protein you’ll need. Because it’s low in fat, feel free to sprinkle some nuts or seeds on top. It would likely taste great with leftover Thanksgiving turkey too! Serves 6.
INGREDIENTS:
- Cooking spray
- 3 cloves garlic, minced
- 1 small yellow onion, chopped
- 8 small chicken breasts, cooked (grilled or crock pot or rotisserie)
- 1 butternut squash, seeded peeled and cubed small (3 cups)
- 1 bunch red kale, chopped
- 1 (80z) jar green, roasted salsa
- 4 cups Chicken Broth-reduced sodium
- 3 large carrots, made into flat noodles with a vegetable peeler
- 2 zucchini, made into flat noodles with a vegetable peeler
- 1 Tablespoon lime juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 cup fresh cilantro, chopped
- In a large soup pot, spray cooking spray and add the garlic. Cook 1 minute. Add onion and cook until almost caramelized. Add the butternut squash cubes. Cook 5 minutes. Add chopped kale. Continue to cook for 3 minutes.
- Add the salsa, lime, 1/4 c cilantro and chicken broth and bring to a low boil for 15 minutes.
- Blend soup. Season with salt and garlic powder.
- Wash the carrots and zucchini, then use a vegetable peeler to create long, flat “noodles.” Add to the pot. Cook 10-15 minutes or until the ribbons are slightly soft.
- Toss chicken in soup. Stir for 1 minute.
- Ladle into 6 bowls. Garnish with cilantro and a pinch of nuts or seeds (pistachios, pumpkin seeds or pepitas).
