Directions:
- 1. Use a 10 soup pot and fill it half way with water. Turn on heat and bring to a boil as you add Chicken Bullion, Carrots, Garlic, Tomato Sauce, Cilantro, Onion and Cumin. Once your water starts to boil, add the Potatoes and Chicken. When the chicken is cooked, remove it, let cool a little and shred the chicken. (I use two forks to shred.) While you are shredding the chicken, you can add your squash. Once the chicken is shredded, return it to the pot. Check to make sure that your veggies are cooked. If they are done, turn off heat and serve your soup.
- 2. To add a bit of heat, you can add Cayenne Pepper or pepper flakes to your soup bowl.
- 3. I like to use chicken breast, but you can use a whole chicken or a cutup chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.54 Kcal (593 kJ) | ||
| Calories from fat | 11.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 2% | |
|---|---|---|---|
| Cholesterol | 2.61mg | 1% | |
| Sodium | 516.14mg | 22% | |
| Potassium | 588.46mg | 13% | |
| Total Carbs | 29.69g | 10% | |
| Sugars | 8.67g | 35% | |
| Dietary Fiber | 5.09g | 20% | |
| Protein | 3.8g | 8% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 1.8mg | 10% | |
| Calcium | 63.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 78.84 Kcal (330 kJ) | ||
| Calories from fat | 6.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 2% | |
|---|---|---|---|
| Cholesterol | 1.45mg | 1% | |
| Sodium | 287.49mg | 22% | |
| Potassium | 327.78mg | 13% | |
| Total Carbs | 16.54g | 10% | |
| Sugars | 4.83g | 35% | |
| Dietary Fiber | 2.83g | 20% | |
| Protein | 2.12g | 8% | |
| Vitamin C | 4.1mg | 12% | |
| Vitamin A | 0.8mg | 49% | |
| Iron | 1mg | 10% | |
| Calcium | 35.3mg | 6% | |
* 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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