Photo: Cala
Estimated Nutrition (whole recipe, rough)
1232
Calories
47g
Protein
70g
Fat
111g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- vegetable cooking spray
- 1/3 cup sliced green onions
- 4 cups chicken broth
- 2 cups cooked rice
- 1 10-1/2 ounce can diced tomatoes with green chiles, undrained
- 1 cup cooked chicken breast cubes
- 1 4-ounce can chopped green chiles, undrained
- 1 tablespoon lime juice
- salt to taste
- tortilla chips
- 1/2 cup chopped tomato
- 1/2 avocado, cut into small cubes
- 4 lime slices for garnish
- fresh cilantro for garnish
- 1/2 cup flaked coconut, toasted
- =
Directions
1
Heat Dutch oven or large saucepan coated with cooking spray over medium-high heat until hot. Add onions; cook and stir until tender. Add broth, rice, tomatoes and juice, chicken and chiles. Reduce heat to low; cover and simmer 20 minutes. Stir in lime juice and salt.
2
Just before serving, pour into soup bowls; top with tortilla chips, tomato and avocado. Garnish with lime slices and cilantro.
Recipe sourced from
fandom