From Jeff's favorite restaurant
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 | ||
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Calories: 731 | ||
Calories from Fat: 234 (32%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 731
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