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Author Topic: Mexican Chicken and Lime Soup  (Read 1170 times)
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Gender: Female
Posts: 662

a cup of cappuccino a day

Mexican Chicken and Lime Soup
« on: April 18, 2006, 07:10:40 PM »

Preparation: 10 minutes

Cook Time: 10 minutes

Makes: 6 servings


10 mL Becel Oil

1 onion (medium), chopped

2 cloves garlic, minced

1 boneless, skinless chicken breast (1 lb/500g), diced in 1/2-inch (1.25 cm) pieces

1.5 litres chicken stock (reduced sodium)

1 tomato (medium), seeded and diced

125 mL ripe avocado, diced

30 mL fresh lime juice

0.5 mL hot sauce, or to taste

50 mL fresh coriander, coarsely chopped


1. In a large saucepan, heat oil over medium-low heat. Add onions and garlic and cook for about 3-5 minutes or until softened, stirring occasionally.

2. Add stock and bring to a boil. Stir in chicken and reduce heat to low. Partially cover and simmer very gently for about 10 minutes.

3. Just before serving, stir in tomato, avocado, lime juice, hot sauce, and coriander. Serve immediately.

Nutrition Information (per serving):

energy (kilocalories) 87 kcal

fat 4 g

saturates 0.6 g

polyunsaturates 1.1 g

monounsaturates 2 g

cholesterol 16 mg

carbohydrate 5.6 g

fibre, total dietary 0.9 g

protein 8.5 g

sodium 745 mg

potassium 529 mg

vitamin C 6 mg

vitamin A 31 R.E.

calcium 13 mg

iron 0.4 mg

vitamin D 0 mcg

vitamin E 0.2 mg

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