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Chicken Soup Mexicana

Chicken Soup Mexicana

All of your favorite Mexican flavors mix together in this soup while the canola oil and avocado supply healthy fats. ¡Muy delicioso!



  1. In Dutch oven, heat canola oil. Add garlic, onion and celery. Sauté until vegetables are tender.
  2. Season with black pepper, cumin and red pepper flakes.
  3. Add chicken stock, lentils, tomatoes and carrots.
  4. Simmer, covered, 30 minutes, or until carrots are tender.
  5. Add chicken, zucchini and peas.
  6. Cover and simmer 10 to 15 minutes longer, or until vegetables are tender.
  7. Garnish with avocado slices.

Yield: 10 servings

Serving size: 1 1/2 cups (375 mL)

Nutritional analysis Per Serving Calories 250 Total Fat 6 g Saturated Fat 1.5 g Cholesterol 75 mg Carbohydrates 14 g Fiber 5 g Protein 33 g Sodium 280 mg

Source: Canola Info Test Kitchen

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