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Renee VanHeel

Chipotle Chicken Soup



INGREDIENTS:


1 cup Canned chipotle chilies in adobo sauce

1 t Olive oil

1 cup Chopped green bell pepper

1/2 cup Chopped green onion

3 cloves minced garlic

1 t ground cumin

1 lb cooked chicken breast, cut up in stripes, without the skin

28 ounces low sodium chicken broth

15 ounces Canned, low sodium, diced tomatoes, undrained

10 ounces Canned or frozen no salt added corn kernels


DIRECTIONS:


Remove chipotle chilies from the can and mince. Heat oil in a large saucepan over medium to high heat. Add bell pepper, onions, garlic, and cumin. Saute until vegetables are soft (4-5 minutes). Add chilies, cooked chicken, chicken broth, tomatoes, and corn. Bring to a boil, reduce heat and simmer for 3 minutes.


Makes 4 servings

Calories 338/serving


NUTRITIONAL INFORMATION PER SERVING:

43g protein

25 g carbohydrates

7g fat

501mg sodium

96g cholesterol

5g fiber


Estimated Food Group Serving Equivalents: 6 lean meat, 1 starch, 1 vegetable, 1 fat



Thanks for reading!

Renee VanHeel


Call or text: 858-472-7295 Book a 15-minute free consultation with me https://calendly.com/reneevanheel/gcehealth

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