Greens, Sweet Potato and Chicken Soup with Almonds

Soups, Stews & Chili | 30 Minutes or Less, Cooking for One or Two | Poultry, Vegetables

SERVES Serves 2, easily doubled or tripled - START TO FINISH: 20 minutes
Recipe Scoop Greens, Sweet Potato and Chicken Soup with Almonds

Cooking Notes

* Cook’s note: If you can’t find frozen greens, triple wash fresh greens and cook in boiling water until tender about 20 to 30 minutes. Chop well and use an equal amount of fresh greens per recipe.

Greens, Sweet Potato and Chicken Soup with Almonds

3 cups low fat, low sodium chicken broth, divided use
4 ounces boneless skinless chicken breast, chopped into small pieces
1 cup diced and peeled sweet potato
1/2 cup chopped onion
1 cup frozen chopped collard greens, kale or mustard greens*
1 teaspoon minced garlic
1/2 cup sliced almonds
1/2 cup warm water
1 teaspoon vegetable oil
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
2 teaspoons fresh lime juice

1. In a large soup pot or Dutch oven, heat 2 cups of broth over high heat. Add the chicken, sweet potato and onion and cook on high for 4 to 5 minutes, until sweet potato is tender and chicken is no longer pink. Stir in frozen collards, and garlic and reduce heat to medium low to simmer.
2. In the bowl of a mini food processor, combine the almonds, water and vegetable oil. Process on high until almonds form a smooth paste. Set aside.
3. Once all the vegetables are tender, add the remaining cup of broth, almond paste, salt, pepper and lime juice. Stir to blend well. Cook for another 1 to 2 minutes just to combine flavors. Serve immediately.

Greens, Sweet Potato and Chicken Soup with Almonds

Approximate Values Per Serving:  387 calories ,  18g fat ( 2.5 g saturated),  50 mg cholesterol,  32 g protein,  26g carbohydrates,  6 g dietary fiber,  897mg sodium

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