Try this Mimis Mexican Chicken Soup recipe, or contribute your own.
Suggest a better descriptionIn large saucepan, heat oil and saute onion, garlic and bell pepper until softened and fragrant - several minutes. Add the chicken broth; bring to a boil. Add the fresh lime or lemon juice, chicken and rice and bring back to a boil. Add tomatoes and cilantro, then turn off heat immediately. Taste and add salt and pepper if desired. Serve immediately with cilantro sprinkled over top as a garnish to each bowl. Yield: 4 to 6 servings. From 1991 "Shepherds Garden Seeds" catalog. Pg. 3. Electronic format by Cathy Harned.
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Serving Size: 1 Batch (2308g) | ||
Recipe Makes: 1 | ||
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Calories: 1302 | ||
Calories from Fat: 142 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 1833.9mg | 63 % | |
Potassium 3454mg | 91 % | |
Total Carbohydrate 204g | 60 % | |
Dietary Fiber 21.5g | 86 % | |
Sugars, other 182.5g | ||
Protein 85g | 121 % | |
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: 1302
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