Avocado Soup with Chicken
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 25.74 g | (26 %) | ||
| Fat | 31.65 g | (27 %) | ||
| Carbohydrates | 21.19 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.44 g | (35 %) |
more nutritional values
| Vitamin A | 140.18 mg | (17,523 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 3.12 mg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 16.81 mg | (140 %) | ||
| Vitamin B₆ | 0.89 mg | (64 %) | ||
| Folate | 129.33 μg | (43 %) | ||
| Pantothenic acid | 2.47 mg | (41 %) | ||
| Biotin | 9.35 μg | (21 %) | ||
| Vitamin B₁₂ | 0.23 μg | (8 %) | ||
| Vitamin C | 56.15 mg | (59 %) | ||
| Potassium | 1,090.8 mg | (27 %) | ||
| Calcium | 57.49 mg | (6 %) | ||
| Magnesium | 70.66 mg | (24 %) | ||
| Iron | 2.15 mg | (14 %) | ||
| Iodine | 2.93 μg | (1 %) | ||
| Zinc | 1.74 mg | (22 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Cholesterol | 61.07 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 400 grams Chicken breasts
- 1 green chili pepper (seeded and finely chopped)
- 2 lemons (juiced)
- 3 garlic cloves
- ½ tsp Cumin (ground)
- salt
- freshly ground peppers
- 70 milliliters olive oil
- 150 grams white onions (peeled and cut into rings)
- 1 ¼ liters Chicken broth
- 5 medium Avocados (peeled, pitted, cut into small pieces, immediately sprinkled with lemon juice)
- 5 Tomatoes (blanched, skinned, seeded and diced)
- 50 grams red onions (finely diced)
- ½ bunch cilantro (leaves finely chopped)
- For garnish
- chili peppers
Preparation steps
1.
Cut chicken breasts diagonally into pieces, season with salt and pepper and cook on both sides in 1 tablespoon oil for about 10 minutes. Remove and keep warm.
2.
Heat the remaining oil in a saucepan and sauté white onions until translucent. Press garlic and add to pan along with green chile and cook for about 5 minutes, then pour in the broth and add lemon juice and avocados. Bring to a boil, remove from heat and puree.
3.
Add diced tomatoes, red onion and chopped cilantro to the soup and simmer for 4 minutes. Season with salt and pepper.
4.
Serve the soup with the chicken pieces and red chile slices.
