Mexican-Style Vegetable Soup with Chicken and Cilantro
Nutritional values
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 116 μg | (193 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.6 mg | (338 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 1,702 mg | (43 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 551 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 chicken
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 bay leaf
- 4 Juniper berries
- 2 chili peppers
- 1 carrot
- 2 Tomatoes
- 1 red Bell pepper
- 200 grams Green cabbage
- 1 stalk Celery
- 100 grams Corn kernel (canned or frozen)
- Chili sauce
- cilantro (for garnish)
Preparation steps
Rinse the chicken and place in a large pot. Cover with cold water and bring to a boil. Skim the resulting foam. Rinse the soup vegetables, trim, peel and chop coarsely. Add to chicken and simmer together with bay leaf, juniper berries and chile pepper for 2.5 hours on low heat. Add water if needed. Remove the meat and let cool. Pour the broth through a sieve and let cool. Skim off fat. Strip the meat from bones, remove the skin and then pluck into small pieces.
Peel carrot and dice finely. Rinse the tomatoes, cut into quarters, remove seeds and chop. Rinse the bell pepper, cut in half, trim and cut into small cubes. Rinse, trim and chop the cabbage. Rinse celery, trim and cut into pieces. Thaw the corn if necessary or drain.
Bring soup broth (about 1 l/approximately 4 1/4 cups) to a boil, season with salt and add the vegetables. Simmer gently about 10 minutes. Add chicken to the soup, heat through and season with salt and chili sauce.
Serve soup garnished with cilantro.
