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Chicken And Rice Soup With Avocado And Pico De Gallo

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Ingredients
  Finely chopped seeded tomatoes 1 1⁄4 Cup (20 tbs)
  Minced fresh onion 1⁄3 Cup (5.33 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Minced pickled jalapeno peppers 2 Tablespoon
  Fresh lime juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Fat free, low sodium chicken broth 32 Ounce (1 Carton)
  Rice 500 Gram (1 Regular-Size Bag Boil-In-Bag)
  Shredded roasted chicken breasts 1 1⁄4 Cup (20 tbs)
  Black pepper 1⁄4 Teaspoon
  Ripe avocado 1 Small, sliced
Directions

1. Combine first 6 ingredients in a bowl.
2. Bring broth to a boil in a Dutch oven. Remove rice from bag, and stir into broth. Add chicken and black pepper, cover, reduce heat, and simmer 10 minutes or until rice is tender.
3. Ladle soup into bowls, garnish with avocado slices and tomato mixture.

Recipe Summary

Cuisine: 
American
Ingredient: 
Tomato

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2666 Calories from Fat 260

% Daily Value*

Total Fat 29 g44.8%

Saturated Fat 6.1 g30.6%

Trans Fat 0 g

Cholesterol 43.3 mg14.4%

Sodium 1655.2 mg69%

Total Carbohydrates 514 g171.3%

Dietary Fiber 23.8 g95.3%

Sugars 15.7 g

Protein 62 g123.1%

Vitamin A 75.2% Vitamin C 108.3%

Calcium 29% Iron 41.6%

*Based on a 2000 Calorie diet

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Chicken And Rice Soup With Avocado And Pico De Gallo Recipe