Mexican Chicken Soup - 14g Carbs, 5g Fiber
{For me, peas are something I have difficulty eating! So, sometimes instead of peas I chop fresh green beans smaller and substitute it for the peas! Take care, Gloria}
From: Canola Info
Servings: 10
Serving Size: 1 1/2 cups
1 Tbsp canola oil
2 cloves garlic, minced
1 medium onion, sliced
4 celery stalks, sliced
1/8 tsp ground black pepper
2 tsp cumin
1 tsp red pepper flakes
8 cups low-sodium chicken stock
2/3 cup lentils
1 (19 oz can) tomatoes, chopped
3 medium carrots, thinly sliced
2 lbs cooked chicken, cubed
1 small zucchini, thinly sliced
1 cup frozen peas
1 small avocado, peeled and sliced
In Dutch oven, heat canola oil. Add garlic, onion and celery. Saute until vegetables are tender. Season with black pepper, cumin and red pepper flakes.
Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.
Add chicken, zucchini and peas.
Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.
Servings: 10
Serving Size: 1 1/2 cups
Nutrition per Serving: 250 Calories, 6g Fat, 1.5g Saturated Fat, 75mg Cholesterol, 280mg Sodium, 33g Protein, 14g Carbs, 5g Dietary Fiber
Posted by: chefgloria1030@yahoo.com
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