Cuban Chicken Bean Soup

Cuban Chicken Bean Soup

Serves: 10
 
 
Soups
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Cuban Chicken Bean Soup, you'll need:
  • 8 skinless chicken thighs fat trimmed
  • 8 cups water
  • 2 garlic cloves minced
  • 2 tsp salt
  • 2 bay leaves
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 2 cans black beans - (16 oz ea) drained rinsed
  • 2 tbsp lime juice
  • 1
  • 1/4 tsp ground cumin
  • 1 tsp sugar
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp hot pepper sauce
  • 1
  • 1/4 cups cooked rice
  • 1/4 cup sliced green onions

Method

  • In large saucepan or Dutch oven place chicken; add water garlic salt and bay leaves
  • Cook over medium-high heat until mixture boils; cover reduce heat to low and cook about 35 minutes or until chicken is fork-tender.
Nutritional Facts (Per Serving)
Calories 192, Calories from Fat 22%, Total Fat 6g, Saturated Fat 1g, Protein 16g, Carbohydrates 26g, Cholesterol 39mg, Sodium 956mg, Dietary Fiber 6g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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