Chicken Soup Mexicana

Chicken Soup Mexicana
× Log In ×

Chicken Soup Mexicana

All of your favorite Mexican flavors mix together in this soup while the canola oil and avocado supply healthy fats. ¡Muy delicioso!

This Heart-Check Certified recipe is brought to you by CanolaInfo.

Nutrition Facts

Chicken Soup Mexicana

CaloriesCalories

270 Per Serving

ProteinProtein

35g Per Serving

FiberFiber

6g Per Serving
×
Calories 270
Total Fat 6.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 75 mg
Sodium 170 mg
Total Carbohydrate 17 g
Dietary Fiber 6 g
Sugars 5 g
Protein 35 g

Dietary Exchanges
1/2 starch, 2 vegetable, 4 lean meat

Ingredients

Servings  10  

  • 1 small avocado (peeled, sliced)
  • 1 tablespoon canola oil
  • 3 medium carrots (thinly sliced)
  • 4 celery stalks (sliced)
  • 2 lbs cooked chicken, cubed 1 kg
  • 8 cups low-sodium chicken stock
  • 2 teaspoons cumin
  • 2 garlic cloves
  • 2/3 cup lentils
  • 1 medium onion (sliced)
  • 1 cup frozen peas
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 can no-salt-added tomatoes
  • 1 small zucchini (thinly sliced)

Directions

Tip: Click on step to mark as complete.

  1. In Dutch oven, heat canola oil. Add garlic, onion and celery. Sauté until vegetables are tender. Season with black pepper, cumin and red pepper flakes.
  2. Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender. Add chicken, zucchini and peas. Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.

This Heart-Check Certified recipe is brought to you by CanolaInfo.

All of your favorite Mexican flavors mix together in this soup while the canola oil and avocado supply healthy fats. ¡Muy delicioso!

This Heart-Check Certified recipe is brought to you by CanolaInfo.

Nutrition Facts

Chicken Soup Mexicana

CaloriesCalories

270 Per Serving

ProteinProtein

35g Per Serving

FiberFiber

6g Per Serving
×
Calories 270
Total Fat 6.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 75 mg
Sodium 170 mg
Total Carbohydrate 17 g
Dietary Fiber 6 g
Sugars 5 g
Protein 35 g

Dietary Exchanges
1/2 starch, 2 vegetable, 4 lean meat

Ingredients

Servings  10  

  • 1 small avocado (peeled, sliced)
  • 1 tablespoon canola oil
  • 3 medium carrots (thinly sliced)
  • 4 celery stalks (sliced)
  • 2 lbs cooked chicken, cubed 1 kg
  • 8 cups low-sodium chicken stock
  • 2 teaspoons cumin
  • 2 garlic cloves
  • 2/3 cup lentils
  • 1 medium onion (sliced)
  • 1 cup frozen peas
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 can no-salt-added tomatoes
  • 1 small zucchini (thinly sliced)

Directions

Tip: Click on step to mark as complete.

  1. In Dutch oven, heat canola oil. Add garlic, onion and celery. Sauté until vegetables are tender. Season with black pepper, cumin and red pepper flakes.
  2. Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender. Add chicken, zucchini and peas. Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.

This Heart-Check Certified recipe is brought to you by CanolaInfo.

SweetLeaf®

Nationally Supported by

SweetLeaf®

Eggland's Best

Nationally Supported by

Eggland's Best