* Exported from MasterCook *
Slow Cooker Tlalpeno Soup - Mexican Chicken Chickpea Chile Soup; 5 pts; Carbs 24g; Fiber 4g
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
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1 teaspoon canola oil
1 small onion
2 carrot -- diced
2 celery stalk -- diced
4 ounces canned green chiles
2 chipotle chiles canned in adobo -- minced
15 ounces canned chickpeas -- drained
1 tablespoon adobo sauce -- from the can of chipotle chiles in adobo
6 cups chicken stock
3 cups diced cooked chicken
Heat the oil on a nonstick skillet. Saute the onions, carrots, and celery until the onions are translucent and the carrots are slightly softened.
Place the sauteed vegetables, both kinds of chiles, chickpeas, adobo, and stock into a 4-quart slow cooker. Stir. Cook on low up to 9 hours.
About 30-40 minutes before serving, stir in the chicken, and cook on high.
Serves 8
Per serving: Cals 250 (22% fat) ; Fat 6g; Carbs 24g; Fiber 4g; Sodium 1130mg; Protein 24g.
AuthorNote: called Caldo Tlalpeno in Spanish, this Mexican soup makes a wonderful one-dish meal. For a variation, stir in some cubed zucchini when it is time to add the chicken.
Description:
"5 pts NOT PointsPlus"
Cuisine:
"LatinAmerican/Hispanic"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
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Per Serving (excluding unknown items): 204 Calories; 4g Fat (20.4% calories from fat); 20g Protein; 17g Carbohydrate; 4g Dietary Fiber; 45mg Cholesterol; 2106mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.
NOTES : Cooker: 4-quart
Time: LOW for upto 9 hours, HIGH for 30-40 mins
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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