mmm...good.
| 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 |
- 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
Main Dish
| Nutrition Facts | ||||||
Serving Size 233.4g |
||||||
Amount Per Serving |
||||||
|
Calories 188 Calories from Fat
75 |
||||||
% Daily Value* |
||||||
|
Total Fat
8.3g 13%
|
||||||
|
Saturated Fat
2.7g 13%
|
||||||
|
Cholesterol
67mg 22%
|
||||||
|
Sodium
277mg 12%
|
||||||
|
Total Carbohydrates
6.3g 2%
|
||||||
|
Dietary Fiber
1.8g 7%
|
||||||
|
Sugars
2.3g |
||||||
|
Protein
21.6g
|
||||||
|
||||||
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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