Mexican-Style Chicken, Corn, Jalapeño & Cilantro Soup with Feta
- Time
- 40 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- 4 stickscelery
- 32 fl ozchicken or vegetable broth
- 2 lbchicken thighs, boneless skinless
- 1 small bunchcilantro
- 1 (4 oz) pkgcrumbled feta cheese
- 1 cupfrozen corn
- 4 clovesgarlic
- 2jalapeño peppers
- 1orange bell pepper
- 1 bunchradish
- 2 (8 oz) canstomato sauce
- 1 mediumyellow onion
- apple cider vinegar
- black pepper
- chili powder
- coriander, ground
- cumin, ground
- extra virgin olive oil
- gluten-free flour
- oregano, dried
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- ladle
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- stirring spoon
- tongs
Per serving
- Calories
- 583
- Protein
- 59g
- Carbs
- 33g
- Fat
- 26g
- Fiber
- 7g
- Sodium
- 632mg
Method
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