Try this Mexican Chicken Soup in the Crockpot recipe, or contribute your own.
Suggest a better descriptionPut chopped onions, celery, and carrots in the bottom of the crockpot. Remove giblets from chicken, if included. Remove as much skin and fat from the chicken as possible.Put parsley & bay leaf inside the chicken and truss the legs and wings. Put bird in the crockpot. Pour broth and tomatoes over the chicken. Cover and cook on low for 6-8 hours. Remove the chicken carefully and pull the meat off the bones, once it is cool enough the to handle. Meanwhile, puree the broth and vegetables remaining in the crockpot. Adjust seasoning. Add chicken back to pot. Add chickpeas and taco seasoning to taste (I use 1-2 tablespoons) .
Serve with optional toppings: crushed tortilla chips, shredded mexican cheese, diced avocado, and lime
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1987g) | ||
Recipe Makes: Servings | ||
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Calories: 670 | ||
Calories from Fat: 36 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 5726.8mg | 197 % | |
Potassium 2527mg | 66 % | |
Total Carbohydrate 158.5g | 47 % | |
Dietary Fiber 17.2g | 69 % | |
Sugars, other 141.3g | ||
Protein 17.3g | 25 % | |
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: 670
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