Try this Chicken Soup with Avocado and Lime recipe, or contribute your own.
Suggest a better description1) In a large stockpot, combine chicken, celery, carrots, onions, garlic,
salt, cumin, oregano, chilies, and 6 cups water. Bring slowly to a
boil; cover and reduce heat and simmer until chicken is very tender.
2) ???
3) To remove fat from broth, allow it to cool briefly; refrigerate broth
several hours or overnight to allow fat to congeal on the surface.
Remove and discard congealed fat.
4) Bring defatted broth to a boil; add green beans and cook, uncovered,
for 5 minutes.
5) Add chicken; reduce heat and cook until heated through, 3 to 5
minutes. Taste and add salt if needed. Gently stir in tomatoes and
cilantro.
6) Ladle soup into warmed bowls. Float 2 or 4 avocado slices and a
slice of lime atop each portion. Serve at once.
Determine what step 2 of the instructions entails.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 93 | ||
Calories from Fat: 47 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.5mg | 1 % | |
Potassium 465.4mg | 12 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 7.4g | ||
Protein 2g | 3 % | |
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: 93
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