Chicken, Avocado Lime Soup Lean and Green For Optavia and Medifast Programs

Lean and Green Chicken and Avocado soup.


  • 1 1/2 lbs boneless chicken breasts
  • 1 tablespoon olive oil
  • 1 cup green onions ; chopped
  • 2 eachJalapeno peppers ; seeded and minced (or leave seeds for spice)
  • 2 cloves garlic
  • 4 cans Low sodium chicken broth ; 14.5 oz cans
  • 2 Roma Tomatoes ; seeded and diced
  • 1/2 teaspoon Ground cumin
  • Salt and pepper to taste
  • 1/3 cup Fresh Cilantro ; chopped
  • 3 tablespoons Lime Juice
  • 3 avocados ; peeled, cored and diced


In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving).

Makes 4 Lean and Green servings

Per serving
½ Leaner protein
1 1/2 Greens
3 condiments
1 fat