From the library
Chicken Soup with Chiles
Flavorful and filling, this soup is packed with protein making it a full meal. Add extra chiles or a dash of red pepper flakes if you like a spicier soup.
Makes 6 portions8 steps
345
kcal · per 1 cup prepared soup, 1/6 of recipe
52g
Protein
19g
Carbs
6g
Fat
Ingredients
- 3 pounds chicken pieces, skin removed
- 2 cups tomatoes, chopped
- 1 garlic clove, minced
- 1/2 cup onion, chopped
- 1/4 cup mild chiles, canned and diced
- 2 cups pinto or garbanzo beans, canned or cooked and drained
- salt and pepper (to taste, optional)
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- Place chicken pieces in a large saucepan and add enough water to cover.
- Cook over medium high heat until tender and chicken is cooked, about 25 minutes.
- Remove chicken pieces from the broth.
- Add tomatoes, garlic, onion, and chiles.
- Remove chicken meat from the bones and return meat to broth.
- Add beans and salt and pepper to taste.
- Simmer for about 15 minutes.
USDA MyPlate Kitchen — Pumpkin Post and Banana Beat Newsletters — University of Massachusetts Extension — Nutrition Education Program (public domain), via myplate.food · public domain
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