An authentic Mexican recipe for shredded chicken soup with chickpeas, carrots, and chipotle chiles. It is served traditionally with cheese, avocado, and lemon juice.
Ingredients
To Garnish
- 2 avocados, peeled and cubed
- 2 limes, quartered
- 1 cup shredded Oaxaca cheese
- 4 ½ (6 ounce) skinless, boneless chicken breast halves
- ½ onion
- 1 stalk celery
- 1 sprig fresh parsley
- 2 quarts cold water
- 2 tablespoons chicken bouillon granules
- 1 teaspoon vegetable oil
- ½ onion, chopped
- 1 clove garlic, minced
- 4 tomatoes, diced
- 1 cup canned chickpeas, drained
- 2 carrots, peeled and chopped
- 4 chipotle peppers in adobo sauce
- salt to taste
Directions
Step 1
Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
Step 2
Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
Step 3
Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
Step 4
Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 306 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat4g | 22% |
Cholesterol64mg | 21% |
Sodium586mg | 25% |
Total Carbohydrate20g | 7% |
Dietary Fiber7g | 25% |
Total Sugars4g | |
Protein26g | |
Vitamin C26mg | 129% |
Calcium155mg | 12% |
Iron2mg | 11% |
Potassium700mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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