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Mexican Chicken Soup Recipe
|Stewing chicken||5 Pound, cut up (1 Chicken, 4 1/2 To 5 Pound)|
|Water||6 Cup (96 tbs)|
|Celery stalks||3 , cut up|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Carrots||3 Medium, thinly sliced|
|Onion||1 Medium, chopped|
|Instant chicken bouillon granules||4 Teaspoon|
|Zucchini||4 Ounce, thinly slices (1 Small Sized)|
|Frozen peas||1 Cup (16 tbs)|
|Avocado||1 Small, seeded, peeled, and sliced|
Serving size: Complete recipe
Calories 4869 Calories from Fat 2420
% Daily Value*
Total Fat 270 g414.8%
Saturated Fat 74.5 g372.3%
Trans Fat 0 g
Cholesterol 1519.5 mg
Sodium 9060.6 mg377.5%
Total Carbohydrates 113 g37.6%
Dietary Fiber 34 g136.2%
Sugars 30.2 g
Protein 483 g965.4%
Vitamin A 793% Vitamin C 212.5%
Calcium 62.6% Iron 156.3%
*Based on a 2000 Calorie diet
Simmer, covered, for 2 hours or till chicken is tender.
Remove chicken from broth.
Strain broth, discarding vegetables; return broth to Dutch oven.
Add undrained tomatoes, sliced carrots, chopped onion, and bouillon granules; simmer, covered, for 30 minutes or until the carrots are tender.
Meanwhile when chicken is cool enough to handle, remove skin and bones from chicken; discard skin and bones.
Cube chicken; add to broth along with zucchini and peas.
Cover and simmer 10 to 15 minutes longer or till vegetables are tender.