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Mexican Chicken Soup

Fresh.n.Natural's picture
  Broiler fryer 2 1⁄2 Pound
  Onion 1 , quartered
  Carrot 1 , quartered
  Garlic 2 Clove (10 gm), crushed
  Water 1 1⁄2 Quart
  Vegetable oil 3 Tablespoon
  Onion 1 Medium, finely chopped
  Stalk celery 1 , finely chopped
  Canned whole tomatoes 1 Pound (1 Can)
  Cubed winter squash 2 Cup (32 tbs), cubed (Such As Butternut Acorn / Hubbard)
  Brown rice 1⁄4 Cup (4 tbs)
  Frozen peas 10 Ounce (1 Package)
  Canned chickpeas 20 Ounce (1 Can)
  Ground coriander 2 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Canned jalapeno peppers 4 Ounce, seeded and chopped (1 Can)

1. Put the chicken, onion, carrot, garlic, and water in a heavy kettle or Dutch oven. Bring to a boil, cover, and simmer for 45 minutes, or until the chicken is tender. Cool until the chicken can be handled. Remove and discard the skin and bones and cut the meat into bite-sized pieces. Strain the broth and reserve.
2. Meanwhile, heat the oil in a heavy kettle and saute the onion and celery until tender but not browned. Add the tomatoes with their juice, the reserved broth, squash, and rice. Bring to a boil, cover, and simmer for 40 minutes, or until the rice is tender.
3. Add the peas, chick-peas, coriander, parsley, salt, jalapeno peppers, and chicken. Reheat.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4452 Calories from Fat 2058

% Daily Value*

Total Fat 230 g353.9%

Saturated Fat 56.5 g282.7%

Trans Fat 0 g

Cholesterol 850.4 mg283.5%

Sodium 7344.8 mg306%

Total Carbohydrates 330 g110.1%

Dietary Fiber 70.9 g283.5%

Sugars 45.5 g

Protein 277 g554%

Vitamin A 604.2% Vitamin C 413.8%

Calcium 91.4% Iron 206.2%

*Based on a 2000 Calorie diet

Mexican Chicken Soup Recipe