Original recipe calls for celery, but I do not add it. If desired, chop and then blend 3/8 pound celery with the cilantro.
Cut chicken into small cubes and cook until almost done. In a separate pan, combine water and paste and bring to a boil. In another pan, combine chopped onion and cilantro and blend, 1/3 cup broth for each cup of vegetables.
Mix flour with the broth and addrest of broth and pureed vegetables. Add all other ingredients except the evaporated milk and boil. Reduce temperature and add milk. Heat through, but do not boil.
One of my favorite soups from college days.
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 7 | ||
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Calories: 193 | ||
Calories from Fat: 14 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 37.3mg | 11 % | |
Sodium 71mg | 2 % | |
Potassium 411.9mg | 11 % | |
Total Carbohydrate 26.3g | 8 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 23.4g | ||
Protein 18.4g | 26 % | |
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: 193
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