Cuban Chicken Bean Soup from Healthy Diabetic Recipes

Cuban Chicken Bean Soup Recipe

Recipe Ingredients:

8 skinless chicken thighs, fat trimmed
8 cups water
2 garlic cloves, minced
2 tsp salt
2 bay leaves
1 cup chopped green bell pepper
1 cup chopped onion
2 cans black beans - (16 oz ea), drained, rinsed
2 tbsp lime juice
1 1/4 tsp ground cumin
1 tsp sugar
1/2 tsp dried oregano leaves
1/2 tsp hot pepper sauce
1 1/4 cups cooked rice
1/4 cup sliced green onions

Recipe Instructions:

In large saucepan or Dutch oven, place chicken; add water, garlic, salt and bay leaves. Cook over medium-high heat until mixture boils; cover, reduce heat to low and cook about 35 minutes or until chicken is fork-tender.

Remove chicken; set aside. Chill broth until fat solidifies and can be skimmed from surface. Separate meat from bones; cut into bite-size pieces and set aside.

To skimmed broth in same pan, add green pepper and onion, cook over medium heat 10 minutes or until vegetables are crisp-tender. Add chicken, black beans, lime juice, cumin, sugar and oregano. Cook over medium heat 10 minutes.

Remove bay leaves. Stir in hot pepper sauce. Place 2 tablespoons cooked rice in individual bowls; ladle soup over rice. Sprinkle with green onion.

This recipe yields 10 (1-cup) servings.

Exchanges Per Serving: 1 Starch, 2 Meat.

Nutrition Facts: Calories 192; Calories from Fat 22%; Total Fat 6g; Saturated Fat 1g; Protein 16g; Carbohydrates 26g; Cholesterol 39mg; Sodium 956mg; Dietary Fiber 6g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-07-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 10

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

~ Gelett Burgess, 'Look Eleven Years Younger' (1937).

 

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