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Mexican Chicken Soup

Mexican.Chef's picture
Ingredients
  Stewing chicken 5 Pound, cut up (1 Chicken, 4 1/2 To 5 Pound)
  Water 6 Cup (96 tbs)
  Onion slices 4
  Celery stalks 3 , cut up
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Carrots 3 Medium, thinly sliced
  Onion 1 Medium, chopped
  Instant chicken bouillon granules 4 Teaspoon
  Zucchini 4 Ounce, thinly slices (1 Small Sized)
  Frozen peas 1 Cup (16 tbs)
  Avocado 1 Small, seeded, peeled, and sliced
Directions

In Dutch oven combine chicken, water, onion slices, celery, salt, and pepper.
Simmer, covered, for 2 hours or till chicken is tender.
Remove chicken from broth.
Strain broth, discarding vegetables; return broth to Dutch oven.
Add undrained tomatoes, sliced carrots, chopped onion, and bouillon granules; simmer, covered, for 30 minutes or until the carrots are tender.
Meanwhile when chicken is cool enough to handle, remove skin and bones from chicken; discard skin and bones.
Cube chicken; add to broth along with zucchini and peas.
Cover and simmer 10 to 15 minutes longer or till vegetables are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy

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4.10588
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4869 Calories from Fat 2420

% Daily Value*

Total Fat 270 g414.8%

Saturated Fat 74.5 g372.3%

Trans Fat 0 g

Cholesterol 1519.5 mg506.5%

Sodium 9060.6 mg377.5%

Total Carbohydrates 113 g37.6%

Dietary Fiber 34 g136.2%

Sugars 30.2 g

Protein 483 g965.4%

Vitamin A 793% Vitamin C 212.5%

Calcium 62.6% Iron 156.3%

*Based on a 2000 Calorie diet

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Mexican Chicken Soup Recipe