1) 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.
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
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.
|Serving Size: 1 Serving (173g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 47 (51%)|
|Amt Per Serving||% DV|
|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 %|
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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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