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Mexican Chicken Soup

I pieced this recipe together after having a taste of a chicken soup at a Mexican restaurant in Old Town San Diego. It isn't exactly the same, but it's close and very good. Cut the carrot and celery on any angle so you end up with longer oval shaped pieces.

4 c Low Sodium Chicken Broth
1 Onion,Sliced And Separated Into Rings
1 Green Bell Peppers,Cut In Strips
1 Red Bell Peppers,Cut In Strips
1/2 c Carrot,Diagonally Sliced
1/2 c Celery,Diagonally Sliced
1/2 t Black Pepper
1 c Chicken Breast,Cooked And Coarsely Shredded
3 T Fresh Cilantro
2 T Lime Juice
4 Corn Tortillas,Cut In Strips
2 T Oil

Combine first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender, about 10 minutes. Stir in chicken, cilantro and lime juice. Cook until chicken is heated through. Heat oil in a skillet and fry tortilla strips until crisp, but not brown, 3-4 minutes. Drain. Ladle soup into bowls and top with tortilla strips.

Yield: 4 Servings

Sodium Category: LowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 4

Amount Per Serving
Calories 256
Calories from Fat 94

% Daily Values *

Total Fat 10 gr
  Saturated Fat 2 gr
  Polyunsaturated Fat 5 gr
  Monounsaturated Fat 3 gr
Cholesterol 30 mg
Sodium 139 mg
Potassium 637 mg
Carbohydrates 25 gr
  Dietary Fiber 4gr
Protein 18 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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