Hearty Mexican Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 dried ancho chiles, wiped with a damp cloth2 cups boiling water4 cups low sodium chicken broth1 medium onion chopped1# skinless boneless chicken breast2 cloves garlic, chopped1 1/2 tsp dried oregano1/4 tsp black pepper2 Tbsp olive oil1# zucchini, cut into 1/2 inch pieces1 can no salt added pinto beans, rinsed and drained1/4 tsp coarse sea salt1 Tbsp fresh lime juice1/4 cup hulled pumpkin seeds, toasted
In a heatproof bowl, combine the chiles and water. Let soak about 30 minutes. Reserve the soaking liquid.
Bring the broth to a simmer in a 2 quart sauce pan. Add the chicken and simmer gently, covered, until the chicken is just cooked through, about 15 minutes. Transfer the chicken to a bowl with a slotted spoon and let cool; shred. Reserve broth.
Stem and seed the chiles and transfer to a blender. Add the reserved soaking liquid, onion, garlic, oregano, and pepper. Puree until smooth.
In a 5 quart pot, heat the oil over medium heat until it shimmers, then carefully add the chile puree (it will splatter) and cook, stirring frequently, until thickened, about 10 minutes. Add the reserved broth, zucchini, and beans and simmer, covered, until the zucchini is tender, about 10 minutes.
Stir in the chicken, salt and lime juice and simmer, just until the chicken is heated, about 2 minutes. Top each serving with a generous teaspoon of pumpkin seeds.
Serving Size: 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LISA-MAE.
Bring the broth to a simmer in a 2 quart sauce pan. Add the chicken and simmer gently, covered, until the chicken is just cooked through, about 15 minutes. Transfer the chicken to a bowl with a slotted spoon and let cool; shred. Reserve broth.
Stem and seed the chiles and transfer to a blender. Add the reserved soaking liquid, onion, garlic, oregano, and pepper. Puree until smooth.
In a 5 quart pot, heat the oil over medium heat until it shimmers, then carefully add the chile puree (it will splatter) and cook, stirring frequently, until thickened, about 10 minutes. Add the reserved broth, zucchini, and beans and simmer, covered, until the zucchini is tender, about 10 minutes.
Stir in the chicken, salt and lime juice and simmer, just until the chicken is heated, about 2 minutes. Top each serving with a generous teaspoon of pumpkin seeds.
Serving Size: 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LISA-MAE.
Nutritional Info Amount Per Serving
- Calories: 126.5
- Total Fat: 5.6 g
- Cholesterol: 4.1 mg
- Sodium: 250.0 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.0 g
- Protein: 6.4 g
Member Reviews
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LILYPUTIN
This recipe is from Reader's Digest, The Digest Diet. I LOVED the soup. I used more garlic, about three times as much, and added black beans. The ancho chilies were a new treat for me and I will use them more often. Only thing, the book says 1 cup is 174 calories and 15g protien. - 5/11/13