Southwestern Green Chili with Chicken
From: The Daily Soup Cookbook
A fusion of Indian and Mexican cuisines, this soup is called "green" not because it looks green in color, but because of the abundance of green pepper varieties.
Recipe courtesy of The Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller. Copyright 1999 Carla Ruben, Bob Spiegel and Peter Siegel. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup.
Cooking Tip: To de-fat the stock, refrigerate for 1 hour, until a fat layer forms on the surface. Skim the layer of fat off the top and discard.
Calories from Fat 63 (36%)
(11%)Total Fat 7g
(7%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Total Carbohydrate 14g
(14%)Dietary Fiber 4g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.