Theresa's Mexican Chicken Soup

Name: Theresa''s Mexican Chicken Soup Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 20
Ingredients: Ingredients:; 1 medium Onion (Yellow) raw Chopped; 5 cloves Garlic peeled and chopped; 6 tbsp Knorr Chicken Bouillon; 8 Chicken Thigh; 2 tbsp - Fresh Cilantro - Chopped; 5 Stalks Celery - large (11-12 long) Chopped; 1 Cup Carrots raw peeled and chopped; 1 medium green bell pepper seeded and chopped; 1 Jalapeno Peppers seeded and chopped; 1/2 Cabbage fresh medium (about 5-3/4 dia) Chopped; 1 Baking Potato (2-1/3 x 4-3/4) (remove); 2 tbsp Chili powder; 2 tbsp Cumin powder; 2 gallons Water

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 20

Ingredients

Ingredients:1 medium Onion (Yellow), raw Chopped5 cloves Garlic, peeled and chopped6 tbsp Knorr Chicken Bouillon8 Chicken Thigh2 tbsp - Fresh Cilantro - Chopped5 Stalks Celery - large (11"-12" long) Chopped1 Cup Carrots, raw, peeled and chopped1 medium green bell pepper, seeded and chopped1 Jalapeno Peppers, seeded and chopped1/2 Cabbage, fresh, medium (about 5-3/4" dia) Chopped1 Baking Potato (2-1/3" x 4-3/4") (remove)2 tbsp Chili powder2 tbsp Cumin powder2 gallons Water

Directions

In water add chicken and Chicken Bouillon, cook until done approximately 25-30 minutes. Remove from bone and chop chicken. Add remaining ingredients and cook until tender. Add chicken back to the pot and cook for additional 10 minutes. Additional Serving Suggestions - Serve with lime wedges, chopped cilantro, chopped jalepenos, tortilla strips and sour cream. Makes 20 (16oz servings)

Number of Servings: 20

Recipe submitted by SparkPeople user THERESACASEY.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 51.5
Total Fat: 2.1 g
Cholesterol: 13.6 mg
Sodium: 557.3 mg
Total Carbs: 6.4 g
Dietary Fiber: 1.6 g
Protein: 4.2 g

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