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Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 stalk celery, minced
- 1 med red onion, minced
- 2 clv garlic, finely, minced
- 1/2 c. grated carrot
- 1/2 x red bell pepper, minced
- 1/2 c. red wine
- 2 c. cooked cubed chicken
- 1 c. mild to warm salsa
- 1 Tbsp. Dijon mustard
- 1/2 tsp chili pwdr
- 1/2 tsp dry basil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 7 c. chicken stock
- 3/4 c. shredded Monterey Jack cheese
- 1/4 c. minced coriander
Direcciones
- Preparation time is 20 min.
- In a large soup pot, heat the oil. Add in the celery, onion, garlic, carrot and pepper; saute/fry for 2 min.
- Add in the wine and saute/fry another 2 min.
- Add in the chicken, salsa, mustard, chili pwdr, basil, salt, black pepper and stock.
- Bring to a boil; reduce heat and simmer for 15 min.
- Add in the cheese and stir till the cheese has melted, about 2 min.
- Garnish with coriander and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 180 | 62% |
| Total Fat 20.19g | 25% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 788mg | 33% |
| Potassium 498mg | 14% |
| Total Carbs 7.21g | 2% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.12g | 1% |
| Protein 17.19g | 28% |
