Chicken and lime soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,376.4
- Total Fat: 21.9 g
- Cholesterol: 465.0 mg
- Sodium: 8,259.1 mg
- Total Carbs: 303.9 g
- Dietary Fiber: 62.6 g
- Protein: 253.2 g
View full nutritional breakdown of Chicken and lime soup calories by ingredient
Introduction
I got this recipe from a little cafe in the Yucatan. It's not quick but it's totally worth it. I got this recipe from a little cafe in the Yucatan. It's not quick but it's totally worth it.Number of Servings: 1
Ingredients
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4 boneless, skinless chicken breasts
1 teaspoon olive oil
2 cups diced onion
1 cup diced celery
2 cups diced carrots
4 large cloves of garlic, minced
2.5 quarts low sodium, fat free chicken broth
1 28 oz can crushed tomatoes in juice
2-4 jalapenos
2 cups cooked small white beans
1 tst cumin
1 tsp coriander
1/4-1/2 cup fresh cilantro
6 corn tortillas
lime juice to taste
Tips
If you're not watching calories you can add chopped avocado, sour cream or cheese to the top as well.
Directions
Cook beans according to package direction.
Roast chicken breasts wrapped in foil at 350 for 90 minutes, let cool and shred or slice in thin strips and saute. cover and place in fridge.
Saute onion, carrots and celery in large stockpot over med-low heat till translucent and softened. Add jalapeno, garlic, cumin and coriander and cook about 5 more minutes. Add chicken stock, beans and tomatoes and simmer lightly an hour. Shred the tortilla into strips and add to the soup, simmering till they're dissolved. Add lime juice to taste and adjust salt and pepper. To serve top with chopped fresh cilantro.
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user LINDYGREY.
Roast chicken breasts wrapped in foil at 350 for 90 minutes, let cool and shred or slice in thin strips and saute. cover and place in fridge.
Saute onion, carrots and celery in large stockpot over med-low heat till translucent and softened. Add jalapeno, garlic, cumin and coriander and cook about 5 more minutes. Add chicken stock, beans and tomatoes and simmer lightly an hour. Shred the tortilla into strips and add to the soup, simmering till they're dissolved. Add lime juice to taste and adjust salt and pepper. To serve top with chopped fresh cilantro.
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user LINDYGREY.