Chicken 'n' Vegetable Soup With Fresh Salsa |
Course : Chicken
Serves: 4 |
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Ingredients:
2 medium chicken thighs |
2 medium potatoes -- peeled and diced |
2 ears corn |
3 cups fat-free chicken broth or bouillon |
4 medium fresh mushrooms -- sliced |
1/4 teaspoon salt |
1 small tomato -- diced |
1 medium jalapeno chile pepper -- chopped |
1 medium green onion -- chopped |
1/2 small avocado -- peeled/pitted/chop |
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Preparation / Directions:
Remove and discard skin and bones from chicken (or just use chicken breasts); finely chop. Combine chicken and potatoes in a 3 1/2 quart slow cooker. Remove husks and silk from corn. Cut off kernels and add to slow cooker. Stir in broth, mushrooms, and salt. Cover and cook on LOW about 4 hours or until potatoes are tender.
Prepare salsa: Combine last 4 ingredients in a small bowl. Spoon soup into individual bowls. Top each serving with salsa.
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Nutritional Information:
240 Calories (kcal); 12g Total Fat; (42% calories from fat); 12g Protein; 24g Carbohydrate; 39mg Cholesterol; 186mg Sodium |
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