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Sopa de Pollo a la Mexicana

Sopa de Pollo

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. Simmer, covered, 30 minutes, or until carrots are tender.
  4. Add chicken, zucchini and peas.
  5. Cover and simmer 10 to 15 minutes longer, or until vegetables are tender.
  6. Garnish with avocado slices.

Yield: 10 servings

Nutritional Analysis Serving Size: 1 1/2 cups (375 mL) Per Serving Calories 250 Total Fat 6g Saturated Fat 1.5g Cholesterol 75mg Sodium 280mg Carbohydrates 14g Fiber 5g Protein 33g

Source: CanolaInfo Virtual Test Kitchen

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