Chicken Veggie Soup - Mexican

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 279.8
  • Total Fat: 4.2 g
  • Cholesterol: 54.5 mg
  • Sodium: 1,749.3 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 4.2 g
  • Protein: 35.2 g

View full nutritional breakdown of Chicken Veggie Soup - Mexican calories by ingredient


Introduction

A yummy healthy chicken soup A yummy healthy chicken soup
Number of Servings: 8

Ingredients

    3 boneless, skinless chicken breasts
    8 cups of chicken stock or broth
    2 stalks of celery diced
    2 carrots peeled and diced
    1 cup of chopped onion
    2 cloves of garlic minced
    2 red potatoes, peeled and diced
    2 cups of diced zucchini
    1 cup of canned garbanzo beans, drained and rinsed
    3 tbsp of chopped fresh cilantro
    salt and pepper to taste
    lime wedges and tortilla chips (baked is fine)

Directions

In a large pot bring 4 cups of broth to a simmer and gently poach chicken breast for about 20 minutes or until no loner pink inside. Remove chicken and let cool. Chop all of the veggies (mince the garlic). Add the remaining broth to the pot and all of the veggies and bring to a boil. Simmer about 20 minutes until the veggies are tender. Shred the chicken and add it to the pot. Season with salt and pepper to taste. Simmer a few minutes until heated through.

Serve with lime wedges and tortilla chips (to crush and add to soup). Enjoy this bowl full of yum!

Number of Servings: 8

Recipe submitted by SparkPeople user LROD1999.