Directions:
- In large, deep saucepan over medium heat, warm the olive oil. Add the onions and saute', stirring until tender and translucent, about 8 minutes. Add the garlic, ginger, lime or lemon zest and paprika and saute' for 2 minutes. Then add the celery, tomatoes and jalapenos and saute for 2 minutes longer.
- Add the chicken stock, chicken, and potatoes and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are about half cooked - 10-12 minutes.
- Add the corn and lima beans, Half and Half and simmer uncovered, until just cooked, about 5 minutes. Do not overcook.
- Season to taste with salt and pepper and sprinkle with the cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 718.96 Kcal (3010 kJ) | ||
| Calories from fat | 329.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.65g | 56% | |
|---|---|---|---|
| Cholesterol | 147.93mg | 49% | |
| Sodium | 1139.82mg | 47% | |
| Potassium | 1377.9mg | 29% | |
| Total Carbs | 54.44g | 18% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 10.57g | 42% | |
| Protein | 47.03g | 94% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 3.7mg | 21% | |
| Calcium | 136.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 131.84 Kcal (552 kJ) | ||
| Calories from fat | 60.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 56% | |
|---|---|---|---|
| Cholesterol | 27.13mg | 49% | |
| Sodium | 209.02mg | 47% | |
| Potassium | 252.68mg | 29% | |
| Total Carbs | 9.98g | 18% | |
| Sugars | 1.75g | 38% | |
| Dietary Fiber | 1.94g | 42% | |
| Protein | 8.63g | 94% | |
| Vitamin C | 3.2mg | 29% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.7mg | 21% | |
| Calcium | 25mg | 14% | |
* 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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