Ingredients
3 pounds chicken pieces
skin removed
2 cups tomatoes (chopped)
1 garlic clove (minced)
1/2 cup onion (chopped)
1/4 cup mild chiles (canned and diced)
2 cups pinto or garbanzo beans
canned
drained or cooked and drained
salt and pepper (to taste
optional)
Steps
Wash hands with soap and water.
Place chicken pieces in a large saucepan and add enough water to cover.
Cook until tender, about 25 minutes.
Remove chicken pieces from the broth.
Add tomatoes, garlic, onion, and chiles.
Remove chicken meat from the bones and return meat to broth.
Add beans and salt and pepper to taste. Simmer for about 15 minutes.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 374 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 141 mg |
| Sodium | 278 mg |
| Carbohydrates | 19 g |
| Dietary Fiber | 6 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 57 g |
| Vitamin D | 0 mcg |
| Calcium | 65 mg |
| Iron | 3 mg |
| Potassium | 848 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken Soup with Chiles. Recipe source: Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.