Boil chicken in water and bullion cubes until tender. Or use rotisserie chicken And boil carrots and celery in chicken broth. Remove chicken and shred. Use broth from boiled chicken for soup base. Add all ingredients and warm. Add cilantro 2 minutes before serving.
Serve in bowls topped with your favorite Mexican toppings. Enjoy!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (334g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 12 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 899.6mg||31 %|
|Potassium 699.3mg||18 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 18.6g|
|Protein 11g||16 %|
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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: 167
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