Mexican soup

14 20 398
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 4
Mexican soup
Health Highlights

Ingredients


30 ml Olive Oil, Extra Virgin
1 medium Yellow onion (chopped)
5 ml Cumin
3 ml Chili powder
3 ml Paprika
500 ml Chicken broth (stock), low sodium
2 breast Chicken breast, boneless, skinless
1 can (28oz) Tomatoes, canned, stewed
400 ml Coconut milk, sweetened
30 ml Cilantro (coriander)
30 ml Green onion (sliced ​​green)
1 medium pepper(s) Jalapeno pepper
1 avocado(s) Avocado
2 small tortilla(s) Tortilla, corn

Instructions


  1. Heat the olive oil in a large saucepan over medium heat, then add the onion. Cook until softened, stirring regularly, about 5 minutes. Add the spices and salt and mix well, then cook 30 seconds.
  2. Pour broth, tomatoes, chili peppers, cooked chicken, and coconut milk and mix until smooth. Simmer over medium heat. When cauliflower rice is cooked, stir in chopped coriander, then pour into bowls and serve with toppings.
  3. Recipe notes
  4. You can add grilled corn tortillas (oven 425 F brush with olive oil for 10 minutes)
  5. Serve with cooked chicken or egg in soup for more protein
  6. Notes
  7. Recipe Notes If you are paleo and want tortillas or fries, check out Siete. We love their chips and tortillas! They are totally paleo, too.

Nutrition Facts

Per Portion

Calories 398
Calories from fat 185
Calories from saturated fat 45
Total Fat 20.5 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 10.7 g
Cholesterol 85 mg
Sodium 602 mg
Potassium 1172 mg
Total Carbohydrate 26.2 g
Dietary Fiber 6.7 g
Sugars 11.6 g
Protein 31 g

Dietary servings

Per Portion


Grain 0.2
Meat 1.3
Vegetables 2.5

Energy sources


Pygal23%437.8728115198518129.03940428719846%401.12258154901207280.1698247544594631%307.9512788927782144.9096387833570223%46%31%CarbohydratesFatProtein

Meal Type(s)

Soup




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