member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kitty       

Recipe Categories:

    Spicy Chicken Soup


    Source of Recipe


    Published: Cooking Light- 10/17/02

    Recipe Introduction


    Baked tortilla chips and a garden salad are excellent accompaniments for this soup.

    List of Ingredients




    Spicy Chicken Soup

    1 (7-ounce) can chipotle chiles in adobo sauce
    1 teaspoon olive oil
    1 cup chopped green bell pepper
    1/2 cup chopped green onions
    1 tablespoon bottled minced garlic
    1 teaspoon ground cumin
    2 cups chopped cooked chicken breast strips (such as Louis Rich; about 12 ounces)
    2 (14-1/2-ounce) cans fat-free, less-sodium chicken broth
    1 (14-1/2-ounce) can diced tomatoes and green chiles, undrained (such as Del Monte )
    1 (11-ounce) can whole-kernel corn with sweet peppers, drained

    INSTRUCTIONS
    1. Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile.

    2. Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.

    YIELD: 4 servings (serving size: 2 cups)

    NUTRITIONAL INFO
    CALORIES 358 (30% from fat); FAT 11.8g (sat 2.8g, mono 4.4g, poly 2g); PROTEIN 40.6g; CARB 23.3g; FIBER 4.9g; CHOL 95mg; IRON 2.5mg; SODIUM 1,536mg; CALC 65mg

    Recipe
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |