Chiruvian Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 Tbsp olive oil.25 cup onion, chopped2 cloves garlic, minced.75 tsp minced serrano chile8 oz boneless, skinless, chicken breast, cut in 1" cubes2 Tbsp chopped cilantro plus more for garnish.75 cup snap peas, cut in half.5 cup corn.5 cup red bell pepper, sliced2.5 cups home-made chicken/vegetable stock or low sodium eqivalent5 oz Yukon Gold potato, chopped.75 cup precooked brown rice
1. Heat the olive oil in a large pot over medium-high heat. Stir in the onion, garlic, and serrano chile. Cook 1 minute and add the chicken, sauteeing briefly.
2. Stir in the cilantro, peas, corn and red bell pepper. Cook for 1 minute.
3. Pour in the stock and potatoes. Simmer for 20 minutes adding the rice at 15 minutes.
4. Garnish with cilantro.
Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user RD6THECLA.
2. Stir in the cilantro, peas, corn and red bell pepper. Cook for 1 minute.
3. Pour in the stock and potatoes. Simmer for 20 minutes adding the rice at 15 minutes.
4. Garnish with cilantro.
Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user RD6THECLA.
Nutritional Info Amount Per Serving
- Calories: 292.6
- Total Fat: 8.3 g
- Cholesterol: 49.8 mg
- Sodium: 518.1 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 2.8 g
- Protein: 25.6 g
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