Chicken Aztec SoupSubmitted by sfumato
Makes 20 servings
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mmm...good.
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Ingredients
| 8 |
cups water |
| 3 |
pound whole chicken |
| 2 |
cups carrots, chopped |
| 3 |
celery stalks |
| 1 |
cup parsnip, chopped |
| 1 |
onion |
| 1 |
tsp bay leaves |
| 4 |
cloves of garlic, crushed |
| 3 |
plum tomatoes, crushed |
| 1 |
tsp peppercorns |
| 2 |
tsp dill |
| 1 |
tsp salt |
| 2 |
tsp cumin powder |
| 1 |
tsp chili flakes |
| 1 |
corn tortilla, sliced |
| 1 |
cup feta cheese |
| 2 |
tbsp chopped cilantro |
| 1/4 |
cup lime juice |
| 1 |
avocado, cubed |
| 1 |
tomato, chopped |
Directions
- Follow recipe for homemade chicken broth:
- http://www.calorie-count.com/recipe/3721.html
- Then when ready to serve, heat about 6 cups of the broth. Adding cumin powder, chili flakes, lime juice, and salt if needed.
- In small soup bowls, pile a little of the reserved chopped chicken meat, a little chopped tomato, and some avocado chunks at the bottom.
- Ladle in about 1.5 cups of heated broth, and then top with a few crispy strips of baked corn tortilla and a little crumbled feta cheese, and cilantro.
- The tortilla strips are easy...just cut slices, spray lightly with Pam, and broil until crisp
Categories
Main Dish
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Serving Size 233.4g  Some items from this recipe could not be found or sized. This estimate is incomplete. |
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Amount Per Serving |
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| Vitamin A 32% |
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Vitamin C 15% |
| Calcium 7% |
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Iron 7% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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