Avocado And Chicken Soup Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Onion1 , finely chopped
 Butter1 Teaspoon
 Potato1 Large, diced
 Chicken stock3 1⁄2 Cup (56 tbs)
 Canned corn kernels310 Gram, drained (1 Can)
 Cooked shredded chicken2 Cup (32 tbs)
 Cracked black peppercorns1 Teaspoon
 Cream1⁄4 Cup (4 tbs)
 Avocado1 , peeled, stoned, sliced

Nutrition Facts

Serving size: Complete recipe

Calories 1886 Calories from Fat 694

% Daily Value*

Total Fat 79 g121.5%

Saturated Fat 20 g99.9%

Trans Fat 0 g

Cholesterol 217.9 mg72.6%

Sodium 2270.1 mg94.6%

Total Carbohydrates 204 g67.8%

Dietary Fiber 29.4 g117.6%

Sugars 58.2 g

Protein 97 g193.6%

Vitamin A 18.4% Vitamin C 169.8%

Calcium 29.3% Iron 53.5%

*Based on a 2000 Calorie diet

Directions

1. Cook onion and butter in large bowl on HIGH for three minutes. Stir in potato and half a cup of the stock, cover, cook on HIGH for six minutes.
2. Stir remaining stock, corn, chicken and pepper into potato, cover, cook on HIGH for ten minutes, stirring twice during cooking time.
3. Spoon soup into individual serving bowls, swirl in the cream or use some skimmed milk if you prefer and top with avocado slices.
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