Mexican Vermicelli Soup with Chicken and Vegetables Recipe | Yummly

Mexican Vermicelli Soup with Chicken and Vegetables

MEXICO IN MY KITCHEN
16Ingredients
55Minutes
710Calories
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Ingredients

US|METRIC
  • 3 cups chicken (cooked shredded, or cut in cubes)
  • 8 cups chicken stock
  • 8 ounces vermicelli
  • 2 carrots (small diced, About 1 1/4 cup)
  • 1 zucchini (diced, About 1 cup)
  • 1 chayote (diced, about 1 1/2 cup)
  • 1 potato (Small diced, 6 1/2 ounces)
  • 2 tomatoes (chopped /10 ounces/3cups)
  • 2 garlic cloves
  • 1/4 onion (finely diced/2 ounces/About 1/2 cup)
  • 2 tablespoons olive oil (or vegetable oil)
  • 1 cup water
  • salt
  • freshly ground black pepper
  • chopped cilantro (Some finely, to garnish or just the springs, optional)
  • lemon wedges (for serving)
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    NutritionView More

    710Calories
    Sodium44% DV1050mg
    Fat28% DV18g
    Protein116% DV59g
    Carbs28% DV83g
    Fiber28% DV7g
    Calories710Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol125mg42%
    Sodium1050mg44%
    Potassium1720mg49%
    Protein59g116%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate83g28%
    Dietary Fiber7g28%
    Sugars18g36%
    Vitamin A120%
    Vitamin C90%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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