4 Serves
97 Mins
Prepare the chicken and vegetables by dicing the onion and garlic, and slicing the peppers.
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MexicanVitamin E
1 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
58 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
234 mg / 1,250 mgPotassium
509 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Sauté the onions, garlic, and peppers until softened, then add the chicken and stock to the pot.
Simmer the soup until the chicken is fully cooked through and the flavors have melded together.
Season the soup with salt and pepper to taste, then serve hot with desired garnishes.
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Mexican