Poaching chicken creates an intense, clear broth. However, you can make an even quicker version using leftover chicken or turkey. Sprinkle soup with sliced warm tortillas and hot pepper sauce and serve with a romaine-and-avocado salad.
- Portion size 4 servings
- Credits : CanadianLiving Magazine: January 2003
Chop green onions; reserve white and green parts separately.
In large saucepan, bring chicken stock to simmer over medium heat. Add chicken and white parts of onions; cover and simmer until chicken is no longer pink inside, about 15 minutes.
Remove chicken; set aside. Add corn and oregano to pan; simmer for 5 minutes. Stir in lime juice.
Meanwhile, using 2 forks, shred chicken or use knife to thinly slice. Ladle soup into bowls; top with chicken and green parts of onions.
Nutritional facts <b>Per serving:</b> about
- Sodium 819 mg
- Protein 21 g
- Calories 150.0
- Total fat 3 g
- Cholesterol 39 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
- Iron 8.0
- Folate 9.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 5.0