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Servings: 1
22 g protein
34 g carbs
5 g fat
265 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
Instructions
- Dry roast the poblano peppers on open flame, remove the skin and seeds and chop finely.
- Season the chicken breast with salt and pepper.
- Place a big sauce pan over medium heat, add some olive oil and cook the chicken breast until soft and tender.
- Remove the chicken from heat, let it cool and tear it into small pieces with a fork.
- In the same pan spray some more olive oil; add onion and garlic and saute.
- Add cumin, coriander and cinnamon saute for 2-3 minutes.
- Add pumpkin puree, roast pepper, chicken, cooked black beans and vegetable broth, stir well to combine all the ingredients.
- Season the soup with salt, pepper, oregano and thyme.
- Bring to a boil and reduce the heat to simmer for 20 minutes.
- Organic soup is ready to serve.
Nutritional Facts
per 1 serving size (unscaled)
Amount Per Serving
Calories 265 kcal
Calories from Fat 45
% Daily Values*
Total Fat 5 g
7.14%
Saturated Fat 0.38 g
1.58%
Polyunsaturated Fat 0.31 g
Monounsaturated Fat 1.7 g
Cholesterol 0 mg
0%
Sodium 475 mg
20.65%
Potassium 165 mg
Total Carbohydrate 34 g
10.97%
Dietary Fiber 2.98 g
9.31%
Sugars 3.44 g
3.82%
Protein 22 g
Vitamin A 0.33%
Vitamin C 6.25%
Calcium 6.9%
Iron 15.38%
* Nutritional Values are estimated and may vary
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