LunchEasy

Chicken Soup with Chiles

Name: Chicken Soup with Chiles
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
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

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.

55 min6 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 cup prepared soup, 1/6 of recipe

345

Calories

52g

Protein

19g

Carbs

Fat

Fiber

Sugar

292mg

Sodium

Saturated Fat 1 g · Cholesterol 150 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

chicken pieces, skin removed
3 pounds
tomatoes, chopped
2 cups
garlic clove, minced
1
onion, chopped
1/2 cup
mild chiles, canned and diced
1/4 cup
pinto or garbanzo beans, canned or cooked and drained
2 cups
salt and pepper
to taste, optional

Instructions

1
Wash hands with soap and water.
2
Place chicken pieces in a large saucepan and add enough water to cover.
3
Cook over medium high heat until tender and chicken is cooked, about 25 minutes.
4
Remove chicken pieces from the broth.
5
Add tomatoes, garlic, onion, and chiles.
6
Remove chicken meat from the bones and return meat to broth.
7
Add beans and salt and pepper to taste. Simmer for about 15 minutes.

Source: USDA MyPlate Kitchen · Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program

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