Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Leaf | not in our table | 0 |
| Bean | not in our table | 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
- 2 pounds boneless, skinless chicken breasts
- 1 quart chicken broth
- 1 pinch dried Mexican leaf oregano
- 1 cup cooked rice
- 1 cup cooked garbanzo beans, preferably dried
- 1 ripe avocado, peeled, pitted, and chopped
- 1 chipotle chile, packed in adobo, minced
- 1 (4 – 6oz) havarti cheese, cubed
- 4 sprigs cilantro, optional
Directions
Place the chicken breasts in a pot with the broth.
Bring to a boil, then turn off the heat, cover, and poach for 12 minutes gently.
Remove from the pot and cut into strips 1½ inches long.
Return the chicken strips to the broth and add the oregano, rice, garbanzo beans, avocado, and chipotle.
Divide the cheese among 4 deep soup bowls.
Quickly heat the soup again to a quick boil, and then ladle it into the bowls.
Garnish with a cilantro sprig.