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Spicy Chili Chicken and Vegetable Soup
BAREFEET IN THE KITCHEN18Ingredients
40Minutes
230Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. light olive oil
- 1 yellow onion (medium, chopped small)
- 3 cloves garlic (minced)
- 1 green bell pepper (medium, chopped small)
- 1 red bell pepper (medium, chopped small)
- 3 small carrots (sliced thin, about 1 cup)
- 1 stalk celery (sliced thin, about 1/2 cup)
- 1 leek (medium, sliced very thin)
- 28 oz. diced tomatoes (petite)
- 28 oz. stewed tomatoes
- 3 cups cooked chicken (chopped bite-size)
- 3 cups chicken broth (or 3 cups water, plus 1 tablespoon chicken base)
- 1 tsp. chili powder (I used NM chile powder)
- 1 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 1/4 tsp. red pepper flakes (dried)
- 1 1/2 tsp. dried oregano
- 1 1/2 tsp. kosher salt
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium770mg32% |
| Potassium820mg23% |
| Protein19g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber4g16% |
| Sugars10g |
| Vitamin A100% |
| Vitamin C90% |
| Calcium8% |
| Iron10% |
* 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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