Directions:
- Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
- Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
- Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
- Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
- Serve with a dollop of sour cream, some corn chips with guacamole - for a complete dinner.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 537.27 Kcal (2249 kJ) | ||
| Calories from fat | 66.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 11% | |
|---|---|---|---|
| Cholesterol | 78.26mg | 26% | |
| Sodium | 804.96mg | 34% | |
| Potassium | 2044.25mg | 43% | |
| Total Carbs | 68.66g | 23% | |
| Sugars | 9.61g | 38% | |
| Dietary Fiber | 14.54g | 58% | |
| Protein | 51.81g | 104% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 4.6mg | 25% | |
| Calcium | 134.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 96.38 Kcal (404 kJ) | ||
| Calories from fat | 11.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 11% | |
|---|---|---|---|
| Cholesterol | 14.04mg | 26% | |
| Sodium | 144.4mg | 34% | |
| Potassium | 366.72mg | 43% | |
| Total Carbs | 12.32g | 23% | |
| Sugars | 1.72g | 38% | |
| Dietary Fiber | 2.61g | 58% | |
| Protein | 9.29g | 104% | |
| Vitamin C | 1.4mg | 13% | |
| Iron | 0.8mg | 25% | |
| Calcium | 24.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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