Green Chili Chicken and Lime Soup
*
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
soup
fall
winter
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 onion chopped
- 2 tablespoon extra virgin olive oil
- 1 1/2 teaspoons cumin
- 1 bunch cilantro chopped
- 2 1/2 cups cooked rice
- 1/4 cup lime juice fresh
- 4 cloves garlic minced (i used jarred roasted garlic)
- 80 ounces chicken broth
- 1 can (10 oz) rotel tomatoes mild
- 1 can (7 oz) diced green chilies
- 4 medium boneless skinless chicken breasts cooked, shredded, and lightly seasoned
- salt, pepper, and parsley to taste
- Carbohydrate 48.0906687556 g
- Cholesterol 0 mg
- Fat 10.6776856334 g
- Fiber 0.896375008769333 g
- Protein 15.7010398324 g
- Saturated Fat 1.9509309892 g
- Serving Size 1 1 Serving (765g)
- Sodium 1810.02316916 mg
- Sugar 47.1942937468307 g
- Trans Fat 0.646655027199998 g
- Calories 359 calories
1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomtoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro. 2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. If you can handle the heat, squeeze some Siracha over top, yum!! 10-12 servings
