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Chicken Mexican Soup

VIEWS 2308

Energy (kcal) - 164

Protein (g) - 14.5

Carbohydrate (g) - 17.3

Fat (g) - 3.5

Khyati's Health-O-Meter Says:

This zesty soup is loaded with chicken, kidney beans in a mildly spicy broth. Chicken and beans being dense in proteins is a balance between animal-plant protein sources, which helps in building body tissues and acts a fuel to the body. Overall, this dish contains many ingredients that boost the immune system and has anti-inflammatory properties.

INGREDIENTS:
  • Shredded chicken - 50g
  • Red kidney beans [rajma], (boiled) - 3 tbsp 
  • Roughly chopped Tomatoes - 1 medium 
  • Roughly chopped Green capsicum - 1
  • Chopped onions - 1 medium 
  • Finely chopped garlic - 3-4 cloves
  • Chicken stock / Plain water - 1 cup 
  • Tabasco sauce - 1/4th tsp
  • Paprika powder - 1/4th tsp
  • Dried thyme - 1/4th tsp
  • Black pepper powder - 1/4th tsp 
  • Salt - as per taste
  • Oil - 1/2 tsp
DIRECTIONS:
Step 1 Heat oil in a non-stick pan, add garlic, capsicum & onion and saute until it turns light gulden.  Step 2 Add shredded chicken, boiled rajma and simmer until chicken is partially cooked.  Step 3 Add tabasco sauce, black pepper powder, paprika powder & thyme and simmer for 1-2 minutes.  Step 4 Add tomato, salt to taste and allow to simmer for 5 minutes.  Step 5 Remove the pan from the flame.  Step 6 Pour it in a bowl, serve hot and Enjoy!
  • Recipe Category:
  • Chicken
    Recipe Title:

    Chicken Mexican Soup

    Recipe Views:
    2308
    Recipe Type:
    Non Veg
    Recipe Kcal:
    164

    Energy
    (kcal)

    14.5

    Protein
    (g)

    17.3

    Carbohydrate
    (g)

    3.5

    Fat
    (g)

    Khyati's
    Health-O-Meter Says:

    This zesty soup is loaded with chicken, kidney beans in a mildly spicy broth. Chicken and beans being dense in proteins is a balance between animal-plant protein sources, which helps in building body tissues and acts a fuel to the body. Overall, this dish contains many ingredients that boost the immune system and has anti-inflammatory properties.

    INGREDIENTS:
    • Shredded chicken - 50g
    • Red kidney beans [rajma], (boiled) - 3 tbsp 
    • Roughly chopped Tomatoes - 1 medium 
    • Roughly chopped Green capsicum - 1
    • Chopped onions - 1 medium 
    • Finely chopped garlic - 3-4 cloves
    • Chicken stock / Plain water - 1 cup 
    • Tabasco sauce - 1/4th tsp
    • Paprika powder - 1/4th tsp
    • Dried thyme - 1/4th tsp
    • Black pepper powder - 1/4th tsp 
    • Salt - as per taste
    • Oil - 1/2 tsp
    DIRECTIONS:
    Step 1 Heat oil in a non-stick pan, add garlic, capsicum & onion and saute until it turns light gulden.  Step 2 Add shredded chicken, boiled rajma and simmer until chicken is partially cooked.  Step 3 Add tabasco sauce, black pepper powder, paprika powder & thyme and simmer for 1-2 minutes.  Step 4 Add tomato, salt to taste and allow to simmer for 5 minutes.  Step 5 Remove the pan from the flame.  Step 6 Pour it in a bowl, serve hot and Enjoy!
    Recipe Title: Chicken Mexican Soup
  • Recipe Category: Chicken
  • Recipe Views: 2308
    Recipe Type: Non Veg
    Recipe Kcal:

    Energy 164 (kcal), Protein 14.5 (g), Carbohydrate 17.3 (g), fat 3.5 (g).





    Khyati's
    Health-O-Meter Says:

    This zesty soup is loaded with chicken, kidney beans in a mildly spicy broth. Chicken and beans being dense in proteins is a balance between animal-plant protein sources, which helps in building body tissues and acts a fuel to the body. Overall, this dish contains many ingredients that boost the immune system and has anti-inflammatory properties.

    INGREDIENTS:
    • Shredded chicken - 50g
    • Red kidney beans [rajma], (boiled) - 3 tbsp 
    • Roughly chopped Tomatoes - 1 medium 
    • Roughly chopped Green capsicum - 1
    • Chopped onions - 1 medium 
    • Finely chopped garlic - 3-4 cloves
    • Chicken stock / Plain water - 1 cup 
    • Tabasco sauce - 1/4th tsp
    • Paprika powder - 1/4th tsp
    • Dried thyme - 1/4th tsp
    • Black pepper powder - 1/4th tsp 
    • Salt - as per taste
    • Oil - 1/2 tsp
    DIRECTIONS:
    Step 1 Heat oil in a non-stick pan, add garlic, capsicum & onion and saute until it turns light gulden.  Step 2 Add shredded chicken, boiled rajma and simmer until chicken is partially cooked.  Step 3 Add tabasco sauce, black pepper powder, paprika powder & thyme and simmer for 1-2 minutes.  Step 4 Add tomato, salt to taste and allow to simmer for 5 minutes.  Step 5 Remove the pan from the flame.  Step 6 Pour it in a bowl, serve hot and Enjoy!

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    Chicken Mexican Soup - BY KHYATI RUPANI

    10 FEB 2018
    VIEWS 2308

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