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Receta Mexican Chicken Soup (Sopa De Pollo Ala Mexicana)

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Raciónes: 12


Cost per serving $0.87 view details


  1. In Dutch oven combine first six ingredients. Simmer covered for 2 hrs or possibly till chicken is tender. Remove chicken from broth, strain broth throw away vegetables. Return broth to Dutch oven. Add in undrained tomatoes, carrots, minced onion and bouillon granules; simmer covered for 30 min or possibly till carrots are tender.
  2. Meanwhile remove skin and bones from cooled chicken and throw away. Cube chicken; add in to broth with peas and zucchini. Cover and simmer 10 to 15 min longer. Just before serving garnish with avocado slices and sprinkle with grated cheese. Serve with hot buttered flour tortillas. May also sprinkle crumbled tortilla chips in soup.


Nutrition Facts

Amount Per Serving %DV
Serving Size 358g
Recipe makes 12 servings
Calories 355  
Calories from Fat 210 59%
Total Fat 23.43g 29%
Saturated Fat 7.8g 31%
Trans Fat 0.0g  
Cholesterol 103mg 34%
Sodium 412mg 17%
Potassium 476mg 14%
Total Carbs 8.37g 2%
Dietary Fiber 2.5g 8%
Sugars 3.59g 2%
Protein 27.07g 43%
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