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Southwestern Chicken Soup

Submitted by cc

Makes 8 servings

I usually prepare the chicken for this soup in a pressure cooker. I cook an entire 2.5 lb bag of whole chicken breasts in 8 cups water for half an hour, then remove half of the chicken for another recipe. I usually use water and 1 tbsp jarred chicken base rather than broth--I think it adds more flavor. I add the vegetables and spices after pressure cooking the chicken and simmer on medium until the vegetables are tender. Spices can be adjusted to taste.

Ingredients

1	lb chicken breast, boneless and skinless
8	cups chicken broth
14	oz tomatoes, red, ripe, canned
14	oz tomatoes, red, ripe, canned with green chilies
2	large sweetpotato, peeled and sliced
2	large onions, diced
2	green bell peppers, diced
4	stalks celery, sliced
1	tbsp chili powder
1/2	tbsp cumin
1	salt to taste
1	pepper to taste

Directions

Simmer chicken breasts in broth with a little salt until tender.
Add sliced and diced vegetables and seasonings and simmer until vegetables are tender.

Categories

Main Dish

Serving Size 505.5g

Amount Per Serving

Calories

193

Calories from Fat

% Daily Value^*

Total Fat

3.4g

Saturated Fat

0.9g

Cholesterol

44mg

15%

Sodium

1139mg

47%

Total Carbohydrates

16.9g

Dietary Fiber

3.2g

13%

Sugars

5.3g

Protein

23.3g

Vitamin A 111%	•	Vitamin C 69%
Calcium 7%	•	Iron 11%

* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Calorie Breakdown (?)
Nutrition Breakdown

Daily Values (?)

Nutritional Analysis

Nutrition Grade
96% confidence

Good points

Very high in niacin

High in phosphorus

High in selenium

Very high in vitamin A

High in vitamin B6

Very high in vitamin C

Bad points

Very high in sodium

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