Chicken and lime soup
- Number of Servings: 1
Ingredients
4 boneless, skinless chicken breasts1 teaspoon olive oil2 cups diced onion 1 cup diced celery2 cups diced carrots4 large cloves of garlic, minced2.5 quarts low sodium, fat free chicken broth1 28 oz can crushed tomatoes in juice2-4 jalapenos2 cups cooked small white beans1 tst cumin1 tsp coriander1/4-1/2 cup fresh cilantro6 corn tortillaslime juice to taste
Cook beans according to package direction.
Roast chicken breasts wrapped in foil at 350 for 90 minutes, let cool and shred or slice in thin strips and saute. cover and place in fridge.
Saute onion, carrots and celery in large stockpot over med-low heat till translucent and softened. Add jalapeno, garlic, cumin and coriander and cook about 5 more minutes. Add chicken stock, beans and tomatoes and simmer lightly an hour. Shred the tortilla into strips and add to the soup, simmering till they're dissolved. Add lime juice to taste and adjust salt and pepper. To serve top with chopped fresh cilantro.
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user LINDYGREY.
Roast chicken breasts wrapped in foil at 350 for 90 minutes, let cool and shred or slice in thin strips and saute. cover and place in fridge.
Saute onion, carrots and celery in large stockpot over med-low heat till translucent and softened. Add jalapeno, garlic, cumin and coriander and cook about 5 more minutes. Add chicken stock, beans and tomatoes and simmer lightly an hour. Shred the tortilla into strips and add to the soup, simmering till they're dissolved. Add lime juice to taste and adjust salt and pepper. To serve top with chopped fresh cilantro.
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user LINDYGREY.
Nutritional Info Amount Per Serving
- Calories: 2,376.4
- Total Fat: 21.9 g
- Cholesterol: 465.0 mg
- Sodium: 8,259.1 mg
- Total Carbs: 303.9 g
- Dietary Fiber: 62.6 g
- Protein: 253.2 g
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