Low Carb Mexican Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup 16 ounces Chicken Breast (cooked), no skin, roasted 1 cup, diced Celery, raw 1 cup, sliced Zucchini 1 serving 1 Med. Green Bell Pepper 1 cup, chopped Onions, raw 6 tbsp Herdez Salsa Verde GREEN SALSA (by DJL014T) 8 tbsp Cilantro, raw 1 tsp Garlic powder 1 tsp Onion powder 1 tsp Cumin - ground (1 tsp) (by INFORM555) 1 cup, chopped Carrots, raw
Combine the chicken broth, chicken, celery root, garlic powder, onion powder, ground cumin, green chilis, tomatillo salsa, and habaneros in a large saucepan. Bring to a boil, then lower the heat to medium and simmer for 20-30 minutes. Add the cilantro and scallions right before serving. Garnish with sour cream, avocado, or more cilantro and scallions if desired.
Serving Size: 8 - 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LYDIA33414.
Serving Size: 8 - 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LYDIA33414.
Nutritional Info Amount Per Serving
- Calories: 113.4
- Total Fat: 1.6 g
- Cholesterol: 35.1 mg
- Sodium: 242.2 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.7 g
- Protein: 15.7 g
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