Aztec Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 cups corn stock3 ½ cups roasted diced tomatoes1 large carrot, diced1 acorn squash, peeled and cut into 1/2" pieces1 jalapeno pepper, minced6 cloves garlic, minced1 yellow bell pepper, diced1 tbsp onion powder1 tsp coriander1 tsp paprika1 tsp smoked salt1 cup Aztec Blend™ (see note)1 lb cooked, diced skinless chicken breast
Combine all the ingredients except the Aztec Blend and chicken in a stockpot and bring to a boil.
Reduce to a simmer, cover and cook 10 minutes, until carrots and squash are half cooked.
Stir in the Aztec Blend and chicken and cook, uncovered, for 25 minutes, until vegetables and grains are tender.
Serve immediately or freeze for later.
Serving Size: Makes 10 lunch portions
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Reduce to a simmer, cover and cook 10 minutes, until carrots and squash are half cooked.
Stir in the Aztec Blend and chicken and cook, uncovered, for 25 minutes, until vegetables and grains are tender.
Serve immediately or freeze for later.
Serving Size: Makes 10 lunch portions
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 192.1
- Total Fat: 1.9 g
- Cholesterol: 28.1 mg
- Sodium: 553.2 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 4.0 g
- Protein: 14.5 g
Member Reviews