Mexicali Soup Recipe - Cooking Index
Mexicali Soup Recipe - Cooking Index
| 8 oz | 227g | Boneless skinless chicken breasts |
| 1 cup | 62g / 2.2oz | Canned diced tomatoes - undrained |
| 1 cup | 62g / 2.2oz | Canned Mexican-style corn - drained |
| 1 cup | 160g / 5.6oz | Canned black beans - rinsed, drained |
| 2 teaspoons | 10ml | Chopped fresh cilantro |
| 4 tablespoons | 60ml | Shredded light Mexican cheese blend |
| 3 cups | 711ml | Reduced-sodium fat-free chicken broth |
Poach the chicken by placing it in a 4-quart pot with just enough water to cover. Bring to a boil over high heat. Then simmer for 7 to 10 minutes, or until no longer pink inside when cut with a knife. Transfer the chicken to a plate and allow it to cool a bit.
Discard the poaching water from the pot, then add the broth and the tomatoes. Bring to a boil over high heat. Stir in the corn, black beans, and cilantro, and reduce the heat to low.
Using a fork, shred the chicken and add it to the pot. Stir the soup, cover, and simmer for about 15 minutes, stirring occasionally.
Serve immediately, garnishing each bowlful with a tablespoon of shredded cheese.
This recipe yields 4 servings.
Nutritional Analysis Per Serving: Calories: 218; Fat: 2.5 gm; Carbohydrates: 22 gm; Protein: 26 gm; Cholesterol: 35.5 mg; Sodium: 845 mg.
Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.