Ingredients
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded & minced (optional, for heat)
• 1 tbsp olive oil
• Juice of 2 limes (about ¼ cup)
• Zest of 1 lime
• 2 cups uncooked thin rice noodles or angel hair pasta (or 4 cups cooked)
• 2 cups torn romaine or cabbage
• Salt & black pepper to taste
Toppings (essential!):
• 1 avocado, diced
• ½ cup baked tortilla strips (or crushed baked tortilla chips)
• ¼ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped
• Lime wedges
• Crumbled queso fresco or cotija
Instructions
- In a large pot, heat oil over medium. Sauté onion, garlic, and jalapeño (if using) 4–5 mins until soft.
- Pour in broth; bring to a simmer. Add uncooked noodles; cook 4–6 mins until al dente.
→ Using pre-cooked noodles? Add in last 2 mins. - Stir in chicken, romaine/cabbage, lime juice, and zest. Simmer 2–3 mins until greens wilt and soup is heated through. Season with salt and pepper.
- Ladle into bowls. Top generously with avocado, tortilla strips, red onion, cilantro, cheese, and a lime wedge.
- Serve immediately—eat the tortilla strips fast before they soften!
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 12 mins, Total Time: 27 mins, Servings: 6
Calories: 210, Net Carbs: 22g, Fats: 9g, Protein: 16g
✅ Lower-carb option: Skip noodles, add extra cabbage + zucchini ribbons — net carbs drop to ~10g/serving.