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Cook up a big pot of this hearty soup on Sunday. Then, reheat and ladle up for lunches during the week! —Will Smith, Beebe, Arkansas
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1-1/2 cups equals 199 calories, 3 g fat (trace saturated fat), 25 mg cholesterol, 621 mg sodium, 26 g carbohydrate, 6 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Originally published as Southwest Chicken Soup in Healthy Cooking April/May 2011, p60
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Reviewed on Nov. 13, 2011 by eph467
Make sure to cut all of the white pith off the lime, or it will be bitter. I left out the cayenne, but added a bit of seasoned salt, chili powder, and cumin. Very tasty.
Reviewed on Jun. 08, 2011 by breanne2117
The lime absolutely ruins this otherwise perfect soup. The other thing this needs is fresh chopped cilantro. I also added cooked limas, about 3/4 of a cup. I would make this again just without the lime. way way too bitter. And I cook all the time so I know this is what ruined it.
Reviewed on Mar. 12, 2011 by lissakay_osu
It was pretty good...needs salt and something else in my opinion, but I'm not sure what that "something else" is...
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