Chicken Soup with Chiles
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Ingredients
- 3 pounds chicken pieces, skin removed
- 2 cups tomatoes, chopped
- 1 garlic clove, minced
- 1/2 cup onion, chopped
- 1/4 cup mild chiles, canned and diced
- 2 cups pinto or garbanzo beans, canned or cooked and drained
- salt and pepper (to taste, optional)
Instructions
- Wash hands with soap and water.
- Place chicken pieces in a large saucepan and add enough water to cover.
- Cook over medium high heat until tender and chicken is cooked, about 25 minutes.
- Remove chicken pieces from the broth.
- Add tomatoes, garlic, onion, and chiles.
- Remove chicken meat from the bones and return meat to broth.
- Add beans and salt and pepper to taste. Simmer for about 15 minutes.
Nutrition
| Calories | 374 |
|---|---|
| Protein | 57 g |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 141 mg |
| Sodium | 278 mg |
| Carbohydrates | 19 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program