Ingredients
6
6 servings
- •6 cups chicken broth
- •1 cup water
- •1.25 pounds chicken tenders
- •3 extra large chicken bouillon cubes (such as Knorr®)
- •1 tablespoon olive oil
- •2 teaspoons granulated garlic
- •2 teaspoons ground cumin
- •salt and ground black pepper to taste
- •0.5 large white onion, chopped, or to taste
- •2 cups chicken broth
- •1 cup white rice
- •1 teaspoon chili powder
- •1 avocado - peeled, pitted, and thinly sliced
- •1 bunch fresh cilantro, chopped
Instructions
- Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using two forks. Add onion to broth and simmer for about 5 more minutes.
- Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
- Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.
Nutritional Facts
Per 6 servings
- Calories: 310
- Carbohydrate: 31g
- Fat: 10g
- Fiber: 3g
- Protein: 24g
- Sugar: 1g
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