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Meghann F.: "This is my favorite soup! I always make a double…" Read More
16Ingredients
45Minutes
270Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. coconut oil (or bacon fat)
- 1 onion (small, finely diced, ~1/2 cup)
- 1 red bell pepper (finely diced, ~1/2 cup)
- 2 carrots (finely diced, ~1/2 cup)
- 2 stalks celery (finely diced, ~1/2 cup)
- 1 poblano pepper (roasted and diced, see side note below)
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper (– or more to taste)
- 2 tsp. cumin
- 2 tsp. corriander
- 1/2 tsp. chipotle powder
- 7 oz. tomato paste
- 32 oz. broth (home made, chicken or beef)
- 8 oz. chicken (cooked and shredded, can be cooked fresh or leftover from a whole roasted chicken, etc.)
- 1/4 cup cilantro (chopped – for garnish, optional)
- avocado slices (optional:, – for garnish)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium2190mg91% |
| Potassium1280mg37% |
| Protein24g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber5g20% |
| Sugars10g |
| Vitamin A140% |
| Vitamin C90% |
| Calcium8% |
| Iron15% |
* 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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Reviews(1)
Meghann F. 7 years ago
This is my favorite soup! I always make a double batch. It's perfect for a cold day and it's really good reheated.