Mexican

Chicken Veggie Soup - Mexican is for Soup.

Chicken Veggie Soup - Mexican takes several minutes to prepare.

Chicken Veggie Soup - Mexican takes several minutes to cook.

Chicken Veggie Soup - Mexican makes 8 servings.

The ingredients for Chicken Veggie Soup - Mexican are:

3 boneless, skinless chicken breasts
8 cups of chicken stock or broth
2 stalks of celery diced
2 carrots peeled and diced
1 cup of chopped onion
2 cloves of garlic minced
2 red potatoes, peeled and diced
2 cups of diced zucchini
1 cup of canned garbanzo beans, drained and rinsed
3 tbsp of chopped fresh cilantro
salt and pepper to taste
lime wedges and tortilla chips (baked is fine)

Here is how you make Chicken Veggie Soup - Mexican:

In a large pot bring 4 cups of broth to a simmer and gently poach chicken breast for about 20 minutes or until no loner pink inside. Remove chicken and let cool. Chop all of the veggies (mince the garlic). Add the remaining broth to the pot and all of the veggies and bring to a boil. Simmer about 20 minutes until the veggies are tender. Shred the chicken and add it to the pot. Season with salt and pepper to taste. Simmer a few minutes until heated through. Serve with lime wedges and tortilla chips (to crush and add to soup). Enjoy this bowl full of yum!Number of Servings: 8Recipe submitted by SparkPeople user LROD1999.

The nutritional information for Chicken Veggie Soup - Mexican is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 279.8

• Total Fat: 4.2 g
• Cholesterol: 54.5 mg
• Sodium: 1,749.3 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 4.2 g
• Protein: 35.2 g

Chicken Veggie Soup - Mexican is Mexican cuisine.