Directions:
- Put chicken stock in stock pot. Add jalapeno and bring to boil. Add chicken breasts. Lower heat and simmer for 9 minutes, making sure the chicken is cooked through.
- Lift chicken out of broth with slotted spoon. Let cool and shred chicken using a fork pulling apart pieces. Set aside.
- Pour chicken stock in food processor or blender making sure the jalapeno is in with broth. Process until smooth and return to pot.
- Cut avocado in half, removing the pit, slicing the avocado into 1/4 inch slices. Add to stock along with spring onion and chick peas.
- Return shredded chicken to pot adding salt and pepper and other optional ingredients to taste. Warm gently not disturbing avocado.
- After soup is heated, put into warm bowls adding Tabasco and white pepper and a few extra spring onions to top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196 Kcal (821 kJ) | ||
| Calories from fat | 91.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.12g | 16% | |
|---|---|---|---|
| Cholesterol | 46.41mg | 15% | |
| Sodium | 332.96mg | 14% | |
| Potassium | 661.91mg | 14% | |
| Total Carbs | 9.03g | 3% | |
| Sugars | 1.12g | 4% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 22.46g | 45% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 0.7mg | 4% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 53.29 Kcal (223 kJ) | ||
| Calories from fat | 24.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 16% | |
|---|---|---|---|
| Cholesterol | 12.62mg | 15% | |
| Sodium | 90.53mg | 14% | |
| Potassium | 179.98mg | 14% | |
| Total Carbs | 2.46g | 3% | |
| Sugars | 0.3g | 4% | |
| Dietary Fiber | 0.87g | 13% | |
| Protein | 6.11g | 45% | |
| Vitamin C | 2.1mg | 13% | |
| Iron | 0.2mg | 4% | |
| Calcium | 6.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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