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Chile-Chicken Soup - The Healthy Kitchen

grazia posting in The Healthy Kitchen
User: healthy_kitchen (posted by grazia)
Date: 2008-08-25 17:17
Subject: Chile-Chicken Soup
Security: Public
Tags:beans, chicken, corn, e, garlic, greens, peppers, soups and stews, tomatoes
This is a quick meal if you use a pre-cooked rotisserie chicken from the market -- it should yield about the right amount of meat for the recipe. Save the leftover bones for stock.

Chile-Chicken Soup

2 tablespoons olive oil
1 medium yellow onion, chopped
1 medium carrot, chopped
6 garlic cloves, minced
A handful of Serrano and/or jalapeno peppers, chopped finely
64 fl. oz. chicken broth
1 14.5-oz. can fire-roasted diced tomatoes
1 15-oz. can black beans
1 15.25-oz. can corn kernels
12 oz. skinless, boneless chicken breast, shredded
1 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 6-oz. package prewashed baby spinach
1 cup chopped cilantro
Juice of 1 fresh lime

Warm the oil in a large pot over medium heat. Add onion, carrot, garlic and peppers and sauté for about five minutes. Pour in the chicken broth and tomatoes. Bring to a boil, stir well, and add beans, corn, chicken, and spices. Return to a boil, stirring occasionally. Reduce heat to low and simmer, covered, for 20 minutes. Stir in spinach, cilantro, and lime juice, cover, and turn off the heat. Let sit for 5 minutes and serve.

Makes 10 servings. Per 2-cup serving: 196 calories, 5 g. fat, 1 g. sat. fat, 20 g. carbs, 5 g. fiber, 16 g. protein, 28 mg. cholesterol, 908 mg. sodium, 278 mg. potassium.

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