CHIPOTLE CHICKEN SOUP
Yield: 3 servings
Ingredients:
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 12 oz. skinless, boneless chicken breasts, chopped
• 1 14.5 oz. can of low-sodium chicken broth
• 2 teaspoons chopped canned chipotle peppers in adobo sauce*
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 2 cups tomatoes, chopped (or 1 14.5 oz. can diced tomatoes)
• 1/4 cup fresh cilantro, chopped
Directions:
1. In a Dutch oven, cook onion and garlic in olive oil over medium-high heat about 4 minutes or until onion is tender.
2. Add chicken and cook for 2 minutes.
3. Add broth, chipotle peppers, sugar and salt.
4. Bring to boiling then reduce heat. Simmer, uncovered for 15 minutes.
5. Remove from heat and add tomatoes and cilantro.
NUTRITION:
Serving Size: 1/3 of recipe (431 g)
Servings Per Recipe: 3
Amount per serving
Calories 237
Calories from fat 65
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 66 mg
Sodium 323 mg
Total Carbohydrates 12 g
Dietary Fiber 2 g
Sugars 1 g
Protein 31 g
Vitamin A 20%
Vitamin C 50%
Calcium 4%
Iron 10%
King County Washington Public Health
www.metrokc.gov
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