Aztec Chicken Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 192.1
- Total Fat: 1.9 g
- Cholesterol: 28.1 mg
- Sodium: 553.2 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 4.0 g
- Protein: 14.5 g
View full nutritional breakdown of Aztec Chicken Soup calories by ingredient
Introduction
The joy of this chunky and lightly spicy soup came from being able to clean our (overburdened) fridge and freezer out of corn stock, leftover chicken, roasted tomatoes, acorn squash, carrots and peppers. A whole grain and legume blend added just enough graininess for a full meal deal that made perfect lunches at work. The joy of this chunky and lightly spicy soup came from being able to clean our (overburdened) fridge and freezer out of corn stock, leftover chicken, roasted tomatoes, acorn squash, carrots and peppers. A whole grain and legume blend added just enough graininess for a full meal deal that made perfect lunches at work.Number of Servings: 10
Ingredients
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8 cups corn stock
3 ½ cups roasted diced tomatoes
1 large carrot, diced
1 acorn squash, peeled and cut into 1/2" pieces
1 jalapeno pepper, minced
6 cloves garlic, minced
1 yellow bell pepper, diced
1 tbsp onion powder
1 tsp coriander
1 tsp paprika
1 tsp smoked salt
1 cup Aztec Blend™ (see note)
1 lb cooked, diced skinless chicken breast
Tips
Corn Stock: http://www.saveur.com/article/Recipes/Corn-Stock
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Aztec Blend™ (Colusari™ Red Rice, long-grain parboiled brown rice, green split peas, yellow split peas, red lentils and amaranth) - http://www.inharvest.com/products/multigrain-blends/aztec-blend/
Directions
Combine all the ingredients except the Aztec Blend and chicken in a stockpot and bring to a boil.
Reduce to a simmer, cover and cook 10 minutes, until carrots and squash are half cooked.
Stir in the Aztec Blend and chicken and cook, uncovered, for 25 minutes, until vegetables and grains are tender.
Serve immediately or freeze for later.
Serving Size: Makes 10 lunch portions
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Reduce to a simmer, cover and cook 10 minutes, until carrots and squash are half cooked.
Stir in the Aztec Blend and chicken and cook, uncovered, for 25 minutes, until vegetables and grains are tender.
Serve immediately or freeze for later.
Serving Size: Makes 10 lunch portions
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.