Mexican Chicken and Lime Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 188.6
- Total Fat: 9.4 g
- Cholesterol: 45.6 mg
- Sodium: 1,457.6 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 1.9 g
- Protein: 15.7 g
View full nutritional breakdown of Mexican Chicken and Lime Soup calories by ingredient
Introduction
A spicy, hearty but light soup to warm you through cold winter nights A spicy, hearty but light soup to warm you through cold winter nightsNumber of Servings: 4
Ingredients
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1 medium (2-1/2" dia) Onions, raw
2 stalk, large (11"-12" long) Celery, raw
1 pepper Jalapeno Peppers
4 clove Garlic
1.8 cup Tomatoes, red, ripe, canned, with green chilies
1 cup, chopped or diced Roasting Chicken, light meat
1 thigh, bone and skin removed Chicken Thigh
3 tbsp Cilantro, raw
4 cup Swanson Chicken Broth 99% Fat Free
1 fruit (2" dia) Limes
1 tsp Oregano, ground
.5 tsp Cumin seed
2 tbsp Extra Virgin Olive Oil
Directions
Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat.
Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. EXTRA: Dice the avocado and add a few chunks to each bowl.
Serving Size: Makes 4 1 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MSRISS11.
Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat.
Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. EXTRA: Dice the avocado and add a few chunks to each bowl.
Serving Size: Makes 4 1 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MSRISS11.