Mexican Chicken Lime Soup
Servings
Prep Time
Cook Time
Ready In
Recipe: #9313
April 28, 2013
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Soups/Stews, Poultry, Chicken, Fruit, Vegetables, Mexican, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Cinco de Mayo, Fall/Autumn, Ladies Luncheon, Summer, Winter, Weeknight Meals, Stove Top, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Make it from scratch, Spicy, Spring more
"Delicious summery fresh taste!! Revised to our taste from Becel"
Ingredients
Nutritional
- Serving Size: 1 (853.4 g)
- Calories 266.7
- Total Fat - 12.5 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 2042.5 mg
- Total Carbohydrate - 36.9 g
- Dietary Fiber - 1.9 g
- Sugars - 28.1 g
- Protein - 4.1 g
- Calcium - 68.1 mg
- Iron - 2 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.1 mg
Step 1
In a large saucepan, heat oil over medium low heat.
Step 2
Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.
Step 3
Add stock and bring to boil.
Step 4
Stir chicken in and reduce heat to low.
Step 5
Partially cover and simmer very gently for about 10 minutes.
Step 6
In a small bowl, gently combine tomato, avocado, lime juice, hot sauce and cilantro; set aside.
Step 7
Just before serving, stir in tomato/avocado mixture; serve immediately.
Tips & Variations
No special items needed.
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