Ancho Chili and Chicken Soup - 8g Carbs, 2g Fiber
From: www.cdph.ca.gov
A slightly spicy chicken soup, packed full of hearty vegetables.
Prep time: 15 min
Cook time: 30 min
Servings: 4
Serving Size: 1 1/2 cups
2 dried ancho chilies, seeded and torn into pieces
1 cup water
2 1/2 cups 33% less sodium chicken broth
2 stalks celery, chopped
1 medium onion, peeled and chopped
1 cup cooked, chopped chicken
3/4 cup chopped carrots
1 tsp 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.
Servings: 4
Serving Size: 1 1/2 cups
Nutrition per Serving:
106 Calories, 2g Total Fat, 1g Saturated Fat, 29mg Cholesterol,
8g Carbs, 2g Dietary Fiber, 13g Protein, 93mg Sodium
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