Ingredients:
- family recipe from the 1860's used in el chapparel for over 50 years.
- 1 small ripe avacado sliced in to quarter moons
- 2 habaneros chopped for the biggest heat lovers. don not add if you don'tsp like spice.
Directions:
- 1. Boil a whole chicken. Reserve broth for soup stock.
- 2. De-bone chicken.
- 3. Heat a skillet on medium-high and add 3 tablespoons of oil along with the 11/2 cups long grain rice. Sprinkle rice with salt, Stir constantly until rice is browned. Then add 3 cups of water cover and simmer for 20 minutes. Do not add to soup stock. Set aside.
- 4. Return de-boned chicken to soup stock. Add onion, garlic, cilantro, cumin, jalapenos, bay leaves, habaneros, Worcestershire sauce, lime juice, and diced tomatoes. Simmer for one hour.
- 5. Serve the soup over the tortilla strips, , avocado slices, and rice in individual bowls with shredded cheddar cheese on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.54 Kcal (300 kJ) | ||
| Calories from fat | 43.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 7% | |
|---|---|---|---|
| Cholesterol | 19.74mg | 7% | |
| Sodium | 74.08mg | 3% | |
| Potassium | 79.58mg | 2% | |
| Total Carbs | 3.06g | 1% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 4.3g | 9% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 131.99 Kcal (553 kJ) | ||
| Calories from fat | 79.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 7% | |
|---|---|---|---|
| Cholesterol | 36.42mg | 7% | |
| Sodium | 136.66mg | 3% | |
| Potassium | 146.81mg | 2% | |
| Total Carbs | 5.65g | 1% | |
| Sugars | 0.87g | 2% | |
| Dietary Fiber | 0.88g | 2% | |
| Protein | 7.94g | 9% | |
| Vitamin C | 6.6mg | 6% | |
| Iron | 0.6mg | 2% | |
| Calcium | 49.3mg | 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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