Chicken, Tomatillo and Bean soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 205.2
  • Total Fat: 4.1 g
  • Cholesterol: 30.0 mg
  • Sodium: 742.5 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 8.3 g
  • Protein: 18.3 g

View full nutritional breakdown of Chicken, Tomatillo and Bean soup calories by ingredient
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Number of Servings: 8


    Chicken breasts, boneless skinless (12oz)
    Chicken Broth, 46.5 fl oz (3 15 1/2 oz cans)
    Onions, raw, 1 cup, chopped
    Celery, raw, .75 cup, diced
    Tomatillos, 2 cup, chopped or diced
    Garlic, 3 clove
    Olive Oil, 1 tbsp
    Beans, black, 3.75 cup (2 15 oz cans)
    *Peppers, green chili, canned, diced,
    Pepper, red or cayenne, 1 tsp (or to taste)
    *Cumin seed, 1 tsp (ground to taste)
    Cilantro, raw, 8 tbsp
    Lime Juice, 1 lime yields


You can add toppings such as cheese, or sour cream (I use non-fat greek yogurt), green onions etc. I make this in a big batch and then take it for lunch all week. You can also substitute any beans, and add corn also if you like.


Heat olive oil, add onion celery and garlic, saute for about 4-5 minutes or until transluecent. Add tomatillos and cook another 5-8 minute until they start to break down, add broth, chicken and seasonings. Simmer until chicken is cooked. Remove and shred chicken, then return it to the pot with the black beans that have been rinsed well and diced green chili's. simmer another 10-15 minutes add cilantro and lime juice, adjust seasonings and serve.

Serving Size: 8 1 cup bowls

Number of Servings: 8

Recipe submitted by SparkPeople user MELODY.F.

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