Mexican-Style Vegetable Soup with Chicken and Cilantro

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Mexican-Style Vegetable Soup with Chicken and Cilantro
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 35 min.
Ready in
Calories:
364
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie364 cal.(17 %)
Protein64 g(65 %)
Fat3 g(3 %)
Carbohydrates18 g(12 %)
Sugar added3 g(12 %)
Roughage9 g(30 %)
Vitamin A1.3 mg(163 %)
Vitamin D0 μg(0 %)
Vitamin E4.2 mg(35 %)
Vitamin K116 μg(193 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin40.6 mg(338 %)
Vitamin B₆1.9 mg(136 %)
Folate157 μg(52 %)
Pantothenic acid3.1 mg(52 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C118 mg(124 %)
Potassium1,702 mg(43 %)
Calcium152 mg(15 %)
Magnesium122 mg(41 %)
Iron4.7 mg(31 %)
Iodine11 μg(6 %)
Zinc3.5 mg(44 %)
Saturated fatty acids0.8 g
Uric acid551 mg
Cholesterol155 mg
Complete sugar14 g

Ingredients

for
4
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)
How healthy are the main ingredients?
CelerychickenJuniper berriescarrotTomato

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Serve soup garnished with cilantro.

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