Spicy Chicken Vegetable Soup

Cook 60 min Difficulty EASY 1,975 kcal
#High Protein #Low Carb #Low Calorie
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Ingredients
Main ingredients
  • King Oyster Mushroom 3 ea
  • Chicken Tenderloin 450 g
  • Green Beans (Snap Beans) 100 g
  • Kirkland Signature Normandy-Style Vegetable Blend 200 g
  • Fresh Carrot 200 g
  • Fresh Cabbage 400 g
  • Onion 300 g
  • Potato (Raw) 200 g
  • Tomato 1 ea
Seasonings/Sauce
  • Olive Oil 40 g
  • Chili Powder 40 g
  • Whole Peeled Tomato Stew 800 g
  • Baekse Curry (Spicy) 25 g
Nutrition summary
Carbohydrates 222.17 g 44%
Protein 152.76 g 30%
Fat 58.71 g 26%
Serving size 3175g
Cooking steps
  1. 1

    Cut the chicken breast into bite-sized pieces.

  2. 2

    Chop the onion, carrot, bell pepper, and broccoli into easy-to-eat pieces.

  3. 3

    Add olive oil to a pot and sauté minced garlic.

  4. 4

    Add the chicken breast and stir-fry.

  5. 5

    Add all the vegetables and stir-fry together.

  6. 6

    Add chili powder, pepper, and salt, and mix well.

  7. 7

    Pour in 400ml of water and bring to a boil.

  8. 8

    Simmer over medium heat until the vegetables are cooked.

  9. 9

    Taste and adjust seasoning with salt if needed.

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