A slightly spicy chicken soup, packed full of hearty vegetables.
Prep time: 15 minutes
Cook time: 30 minutes
2 dried ancho chilies, seeded and torn into pieces
1 cup water
21/2 cups low-sodium chicken broth
2 stalks celery, chopped
1 medium onion, peeled and chopped
1 cup cooked, chopped chicken
3/4 cup chopped carrots
1 teaspoon oregano
3/4 cup chopped chayote squash
1. Place chilies in a hot skillet and cook for about 45 seconds until lightly toasted and fragrant. Cover with 1 cup boiling water and let stand for 20 minutes.
2. Meanwhile, combine broth, celery, onion, chicken, carrots, and oregano in a medium saucepan. Bring to a boil; reduce heat. Cover and let simmer for 20 minutes.
3. Place chilies and liquid in a blender or food processor and puree until smooth. Add chili puree and chayote to broth mixture. Simmer for 5 minutes more. Serve.
Nutrition information per serving:
Calories 103, Carbohydrate 8 g, Dietary Fiber 3 g, Protein 13 g, Total Fat 2 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 29 mg, Sodium 408 mg
Recipe found in the following Network cookbook(s): Healthy Latino Recipes *SPANISH VERSION AVAILABLE
Recipe found in the following Network cookbook(s): Healthy Latino Recipes
*SPANISH VERSION AVAILABLE