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Chicken Soup Mexican Style Recipe
|Basic chicken stock||6 Cup (96 tbs) (Basic)|
|Whole chicken breast||1 , split|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Tomato||1 Large, peeled, seeded, chopped|
|Hot green chilies||2 , chopped|
Serving size: Complete recipe
Calories 1995 Calories from Fat 945
% Daily Value*
Total Fat 108 g166.1%
Saturated Fat 16.9 g84.5%
Trans Fat 0 g
Cholesterol 143 mg
Sodium 2592.6 mg108%
Total Carbohydrates 160 g53.3%
Dietary Fiber 20.7 g82.9%
Sugars 34 g
Protein 96 g192.5%
Vitamin A 42.8% Vitamin C 162.9%
Calcium 11% Iron 45.3%
*Based on a 2000 Calorie diet
Add chicken; reduce heat to low.
Simmer 25 minutes; remove and cool chicken.
Skin, remove from bones, and shred meat.
At dinner time break vermicelli into 2-inch lengths.
Heat oil in small skillet; lightly brown vermicelli.
Drain on paper towels.
Meanwhile, heat stock to boiling.
Add vermicelli; cook until tender.
Add tomato and chicken; heat through.
Peel and seed avocado; cut into chunks.
Add avocado, chilies, salt, and pepper; heat through.