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Mexican Chicken Soup

Mexican Chicken Soup recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



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

Nutritional Information Per Serving:

Calories: 250
Fat: 6 grams
Saturated Fat: 1.5 grams
Fiber: 5 grams
Sodium: 280 miligrams
Cholesterol: 75 miligrams
Protein: 33 grams
Carbohydrates: 14 grams

Source: CanolaInfo