As promised via Twitter
Great recipe that even my kids enjoy.
Bon A petit!
Mexican Vegetable Soup
Ingredients
1 tablespoon vegetable oil
1 small leek (white/pale green part only- thinly sliced)
1 carrot (peeled and sliced)
1/3 cup jalapeno chilies (add more or less to make it spicier)
1 garlic glove, minced
¼ grated plum tomato (you can also use ½ small can of Muir Glen diced tomatoes)
2 cups chicken broth (can use low sodium)
1 cup water
salt to taste
1 bone- in chicken thigh
1 zucchini (diced)
1 tablespoon chopped fresh cilantro
4.5 oz. of corn kernels (frozen, fresh or canned in water)
(feel free to add more veggies to the mix. I often added potatoes, celery, cabbage, etc.)
- Heat the vegetable oil in a saucepan over medium heat. Add the leek, carrot, child and garlic and sauté until the vegetables become soft (5 minutes). Add the tomato and sauté about 5 more minutes. Add broth and water. Bring to a simmer and season with salt. (at this point, you may need to transfer contents to a larger pot).
- Add the chicken, cover partially and simmer until the chicken is cooked (about 20 minutes-add an additional 5 minutes for extra pieces).
- Transfer chicken to a cutting service and allow to cool. Add the zucchini and cilantro to the soup and simmer for about 2 minutes.
- Removed and discard chicken skin. Remove meat from bone and return to soup. Adjust seasonings and serve.
Nutritional Information (per serving- the above recipe reflects 1 serving)
Calories 450
Protein 25 g
Carbs- 44 g
Fat- 22 g saturated- 4 g
Cholesterol 57 mg
Sodium- 2114 mg (using low sodium chicken broth will cut way down on this number)
Fiber 7g
Original recipe from Cooking for Yourself by Williams Sonoma. Modified by smartypantz.
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