Margarita Chicken Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 6%
  • Fat: 1.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 29.5g
  • Carbohydrate: 31.1g
  • Fiber: 0.0g
  • Cholesterol: 66mg
  • Iron: 0.0mg
  • Sodium: 381mg
  • Calcium: 0.0mg

Ingredients

  • Vegetable cooking spray
  • 1 pound skinned, boned chicken breasts, cut into bite-size pieces
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic, minced
  • 1 small onion, sliced and cut in half
  • 2 (14 1/4-ounce) cans no-salt-added chicken broth
  • 2 cups cooked long-grain rice (cooked without salt or fat)
  • 1 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon tequila
  • 1 teaspoon sugar

Preparation

  1. Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add chicken and next 5 ingredients; saute 15 minutes or until chicken is done and onion is tender. Add broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Stir in rice and remaining ingredients; cook 5 minutes or until thoroughly heated.
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