Chicken soup with a Mexican twist - healthy!
In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 232 | ||
Calories from Fat: 116 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 49.9mg | 15 % | |
Sodium 73.7mg | 3 % | |
Potassium 690mg | 18 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 3.5g | ||
Protein 21.8g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 232
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