Directions:
- Add olive oil to a large pot. Mash scallions and garlic with mortar and pestle and add to pot. Add green chile. Simmer over medium heat until veggies soften and are very fragrant-do not allow to brown. Add broth, diced carrots and corn kernels and bring to a boil. Cover, reduce heat and simmer very slowly.
- Heat grill until very hot. Brush red pepper wedges, chayote, and chicken breasts with small amount of oil and grill until chicken is just well seared (slighly underdone in center) and veggies are grill-charred but still firm to the bite. Remove and dice chicken and veggies into large chunks. Add to pot along with chopped cilantro. Simmer for 3 to 4 minutes to finish chicken and vegtables. Ladle soup into bowls. Pack a scant cup of cooked brown rice into a ball and place in center of bowls. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.9 Kcal (1599 kJ) | ||
| Calories from fat | 103.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.54g | 18% | |
|---|---|---|---|
| Cholesterol | 72.62mg | 24% | |
| Sodium | 985.09mg | 41% | |
| Potassium | 706.47mg | 15% | |
| Total Carbs | 40.61g | 14% | |
| Sugars | 5.19g | 21% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 31.27g | 63% | |
| Vitamin C | 38.5mg | 64% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 12.9mg | 72% | |
| Calcium | 46.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 62.47 Kcal (262 kJ) | ||
| Calories from fat | 16.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 18% | |
|---|---|---|---|
| Cholesterol | 11.88mg | 24% | |
| Sodium | 161.13mg | 41% | |
| Potassium | 115.56mg | 15% | |
| Total Carbs | 6.64g | 14% | |
| Sugars | 0.85g | 21% | |
| Dietary Fiber | 0.97g | 24% | |
| Protein | 5.11g | 63% | |
| Vitamin C | 6.3mg | 64% | |
| Vitamin A | 0.2mg | 31% | |
| Iron | 2.1mg | 72% | |
| Calcium | 7.6mg | 5% | |
* 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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