NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Yukon gold potato

0.5 cup Red potato

0.25 cup Corn kernels

1.5 cup Chicken bone broth

1 tsp Dried guascas

1 clove Garlic

0.25 cup Scallions

0.25 whole Avocado

1 tbsp Capers

1 tbsp Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a medium pot, combine the chicken breast, chicken bone broth, minced garlic, and half of the sliced scallions.

• 2

  Bring the liquid to a boil, then reduce the heat to low and simmer for 15 to 20 minutes until the chicken is fully cooked through.

• 3

  Remove the chicken from the pot and use two forks to shred it into bite-sized pieces, then set it aside.

• 4

  Add the chopped Yukon gold and red potatoes along with the dried guascas to the simmering broth.

• 5

  Cook the potatoes for approximately 15 minutes or until they are tender and the broth has thickened slightly from the starches.

• 6

  Stir the corn kernels and shredded chicken back into the pot, heating everything through for an additional 2 to 3 minutes.

• 7

  Season the soup with sea salt and black pepper to enhance the savory flavors.

• 8

  Ladle the soup into a bowl and garnish with the sliced avocado, capers, remaining scallions, and a dollop of Greek yogurt.