Directions:
- Cut chicken into bite sized pieces.
- Lightly coat a large saucepan with oil and set over med-high heat.
- Add about 1/2 the chicken without crowding.
- Saute the chicken until no longer pink, about 3 minutes, remove to a very large stock/soup pot.
- Repeat with remaining chicken.
- Once all chicken has been removed, add onions, add more oil if needed.
- Stir until slightly softened, about 2 minutes.
- Stir in peppers, tomatoes, celery, jalapenos and seasoning, cook 3 more minutes.
- Add to stock pot, add broth.
- Bring to a boil, then reduce heat to med-low.
- Simmer, covered and stirring occasionally until all vegetables are tender, from 10-15 minutes.
- Add corn during last 2 minutes of simmering.
- Stir in lime juice.
- Just before serving, top with cilantro.
- Soup will keep well in the fridge for 3 days or in the freezer for 3 mths.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160 Kcal (670 kJ) | ||
| Calories from fat | 58.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 10% | |
|---|---|---|---|
| Cholesterol | 17.04mg | 6% | |
| Sodium | 318.66mg | 13% | |
| Potassium | 310.92mg | 7% | |
| Total Carbs | 21.96g | 7% | |
| Sugars | 7.24g | 29% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 5.2g | 10% | |
| Vitamin C | 41.5mg | 69% | |
| Iron | 2.1mg | 12% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 98.51 Kcal (412 kJ) | ||
| Calories from fat | 35.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 10% | |
|---|---|---|---|
| Cholesterol | 10.49mg | 6% | |
| Sodium | 196.2mg | 13% | |
| Potassium | 191.43mg | 7% | |
| Total Carbs | 13.52g | 7% | |
| Sugars | 4.46g | 29% | |
| Dietary Fiber | 1.92g | 12% | |
| Protein | 3.2g | 10% | |
| Vitamin C | 25.6mg | 69% | |
| Iron | 1.3mg | 12% | |
| Calcium | 43.9mg | 7% | |
* 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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