Chicken Veggie Soup - Mexican
- Number of Servings: 8
Ingredients
3 boneless, skinless chicken breasts8 cups of chicken stock or broth2 stalks of celery diced2 carrots peeled and diced1 cup of chopped onion2 cloves of garlic minced2 red potatoes, peeled and diced2 cups of diced zucchini1 cup of canned garbanzo beans, drained and rinsed3 tbsp of chopped fresh cilantrosalt and pepper to tastelime wedges and tortilla chips (baked is fine)
In a large pot bring 4 cups of broth to a simmer and gently poach chicken breast for about 20 minutes or until no loner pink inside. Remove chicken and let cool. Chop all of the veggies (mince the garlic). Add the remaining broth to the pot and all of the veggies and bring to a boil. Simmer about 20 minutes until the veggies are tender. Shred the chicken and add it to the pot. Season with salt and pepper to taste. Simmer a few minutes until heated through.
Serve with lime wedges and tortilla chips (to crush and add to soup). Enjoy this bowl full of yum!
Number of Servings: 8
Recipe submitted by SparkPeople user LROD1999.
Serve with lime wedges and tortilla chips (to crush and add to soup). Enjoy this bowl full of yum!
Number of Servings: 8
Recipe submitted by SparkPeople user LROD1999.
Nutritional Info Amount Per Serving
- Calories: 279.8
- Total Fat: 4.2 g
- Cholesterol: 54.5 mg
- Sodium: 1,749.3 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 4.2 g
- Protein: 35.2 g
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