Place the chicken breasts in a 3-quart saucepan, add the cool water and heat until the liquid is almost to a boil. Reduce the heat to medium low; add the garlic, onion, and carrot; continue to cook, uncovered for 50 minutes. Add 1 Tblsp of the salt and simmer for 10 minutes more. Place the tomato, green onions, cilantro, rest of salt and pepper in a medium nonreactive bowl; Add 1 T of the lime juice and mix well. Add the tomato mixture to the soup; stir well. (Add habanero chiles if you like). Serve immediately, apportionioning a half chicken breast to each bowl. Add 1 T of lime juice to each bowl of soup, then top with 1/2 cup of tortilla chips.
Sometimes we add shredded Jack cheese.
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|Serving Size: 1 Serving (822g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 234 (32%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 68.4mg||21 %|
|Sodium 3041.4mg||105 %|
|Potassium 850.9mg||22 %|
|Total Carbohydrate 90.1g||27 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 81.1g|
|Protein 36.9g||53 %|
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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: 731
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