Close
Active Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:8Yield:8 servingsJump to Nutrition Facts
Active Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:8Yield:8 servings
Active Time:40 mins
Active Time:
40 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1cupchopped onion2 large cloves garlic, minced2teaspoonsfinely chopped chipotles in adobo or 1 teaspoon ground chipotle1 ½teaspoonsground cumin¼teaspoonallspice8cupslow-sodium chicken broth2poundsbone-in chicken breasts, skin removed3cupscorn kernels, fresh or frozen (thawed)2cupschopped zucchini (about 1 medium)2cupshalved cherry tomatoes (about 1 pint)1 ¼teaspoonssalt½teaspoonground pepper3cupscooked brown rice2-3 tablespoons lime juice
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1cupchopped onion
2 large cloves garlic, minced
2teaspoonsfinely chopped chipotles in adobo or 1 teaspoon ground chipotle
1 ½teaspoonsground cumin
¼teaspoonallspice
8cupslow-sodium chicken broth
2poundsbone-in chicken breasts, skin removed
3cupscorn kernels, fresh or frozen (thawed)
2cupschopped zucchini (about 1 medium)
2cupshalved cherry tomatoes (about 1 pint)
1 ¼teaspoonssalt
½teaspoonground pepper
3cupscooked brown rice
2-3 tablespoons lime juice
DirectionsHeat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add chipotles, cumin and allspice; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.Meanwhile, add corn, zucchini and tomatoes to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and rice and cook until heated through, about 3 minutes more. Remove from heat and stir in lime juice to taste.To make aheadCover and refrigerate, without the rice and lime juice, for up to 3 days. To serve, stir in rice and reheat, then stir in lime juice.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add chipotles, cumin and allspice; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.Meanwhile, add corn, zucchini and tomatoes to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and rice and cook until heated through, about 3 minutes more. Remove from heat and stir in lime juice to taste.To make aheadCover and refrigerate, without the rice and lime juice, for up to 3 days. To serve, stir in rice and reheat, then stir in lime juice.
Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add chipotles, cumin and allspice; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
Meanwhile, add corn, zucchini and tomatoes to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and rice and cook until heated through, about 3 minutes more. Remove from heat and stir in lime juice to taste.
To make ahead
Cover and refrigerate, without the rice and lime juice, for up to 3 days. To serve, stir in rice and reheat, then stir in lime juice.
Originally appeared: EatingWell Magazine, Soup Cookbook
Rate ItPrint
Nutrition Facts(per serving)322Calories9gFat38gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
