Mexican-Style Chicken Soup recipe passed down from my mother-in-law's mother-in-law to me
Place chicken legs and thighs in the crockpot. Add onion, garlic, chicken bouillon, and cover with water. Cook on low for 6 to 8 hours.
Remove chicken and shred. Set aside. Turn heat to high. Add carrots, potatoes, tomato, cilantro, and jalapeno. Cook for 20-30 minutes more. Add squash and chicken. Cook for 20 minutes more, or until all vegetables are tender. Serve over rice.
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 355 | ||
Calories from Fat: 57 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 121.1mg | 37 % | |
Sodium 373.5mg | 13 % | |
Potassium 1441.4mg | 38 % | |
Total Carbohydrate 39g | 11 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 32.9g | ||
Protein 35.7g | 51 % | |
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: 355
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