Chicken Kale Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cans Garbanzo Beans, drained and rinsed16 oz. Frozen Yellow Corn Kernels16 oz. Frozen Kale10 oz. Frozen diced Onions10 individual Chicken Thighs 2 16 oz. Acini de Pepe3 tbsp. Chili Powder3 Tbsp. CuminChicken Bouillon (as desired)
Prepare chicken by removing skin and all obvious fat. Boil until chicken is falling off the bone. Remove Chicken from pot and set aside.
Use remaining stock and add water. Place Kale, Onions, Corn, Beans, Chili Powder and Cumin along with the Acini de Pepe and simmer all together to a light boil. Remember to stir occasionally to keep Pasta from sticking. Lower to a LO temp and add chicken meat after removing from the bone to the ingredients. Allow all to simmer for about an hour.
If desired, finely chop Cilantro adding before serving.
Serving Size: serves 16
Number of Servings: 16
Recipe submitted by SparkPeople user JOLYNLEG50.
Use remaining stock and add water. Place Kale, Onions, Corn, Beans, Chili Powder and Cumin along with the Acini de Pepe and simmer all together to a light boil. Remember to stir occasionally to keep Pasta from sticking. Lower to a LO temp and add chicken meat after removing from the bone to the ingredients. Allow all to simmer for about an hour.
If desired, finely chop Cilantro adding before serving.
Serving Size: serves 16
Number of Servings: 16
Recipe submitted by SparkPeople user JOLYNLEG50.
Nutritional Info Amount Per Serving
- Calories: 368.9
- Total Fat: 4.2 g
- Cholesterol: 35.8 mg
- Sodium: 458.2 mg
- Total Carbs: 58.7 g
- Dietary Fiber: 8.3 g
- Protein: 20.2 g
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