Quick and hearty soup for cool days.
- In a large soup pot, make a sofrito: heat oil first, then add celery, onion and carrots and sauté for 10 minutes.
- Add chicken, chicken broth, squash and cilantro. Bring to a boil; reduce heat. Cover and let simmer for 20 minutes
- Meanwhile, roast chile poblano in the grill, oven or comal.
- Add squash, cilantro and poblano to the soup. Simmer for 5 minutes more.
- Garnish with additional cilantro, oregano and lime wedges. Serve with small corn tortillas.
intermediate Level | 60 minutes Total time | 140 Calories
Ingredients:
- 1 T olive oil
- 1 c chopped celery
- 4 small green onions, chopped
- 1 c chopped carrots
- 2 c cooked, chopped or shredded chicken
- 4 c chicken broth
- 1 c sliced Mexican squash
- c chopped cilantro, additional cilantro sprigs for garnish
- 2 poblano chiles, roasted, seeded and sliced
- dried oregano for garnish
- 1 sliced lime, wedges
Nutrition Information:
Total fat: 6 g; Saturated fat: 1.5 g; Trans fat: 0 g; Cholesterol: 40 mg; Sodium: 450 mg; Carbohydrates: 6 g; Fiber: 1 g; Sugars: 4 g; Protein: 15 g; Vitamin D: 0 mg; Calcium: 28 mg; Iron: 1 mg; Potassium: 343 mg
De Las Mias 