Print 
Portions:
4
Serving
Size:
1-1/2 cups
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
Ingredients
- 1/2 cup onion
- 8 cloves garlic
- 2 Serrano chili peppers
- 1 medium tomato
- 1-1/2 cups chicken breast, cooked
- 2 corn tortillas, 6” size
- nonstick cooking spray
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- 1/4 teaspoon salt
- 1 bay leaf
- 1/4 cup lime juice
- 1/4 cup fresh cilantro, chopped
- 1/1 teaspoon black pepper
Preparation
- Preheat oven to 400º F.
- Finely chop onion and cilantro and mince garlic cloves. Thinly slice chili peppers. Cut tomato in half and remove skin and seeds. Shred chicken.
- Cut tortillas into thin strips. Arrange the tortilla strips on a baking sheet and spray with cooking spray. Bake for 3 minutes or until lightly toasted. Remove from oven and place onto a plate to cool.
- Heat oil in a large saucepan over medium heat. Add onion, garlic and chili peppers. Cook until the onions are translucent.
- Add tomato, broth, chicken, salt and bay leaf. Simmer for 8 to 10 minutes.
- Add lime juice and cilantro. Season with black pepper.
- Taste, and add more lime juice if desired.
- Serve with tortilla strips sprinkled on top.
Helpful hints
- Twelve unsalted tortilla chips can be substituted for the tortillas. Skip step #2 in preparations.
- Homemade chicken stock contains 30 to 60 mg sodium per cup, if no salt or bouillon is added. No-salt added broth or low-sodium broth contains less than 140 mg sodium per cup. Reduced sodium broth contains 450 to 600 mg sodium per cup.
- If reduced sodium broth is used in this recipe, decrease broth portion to 2 cups, omit the 1/4- teaspoon salt and add 2 cups of water to keep sodium low.
Submitted by: DaVita dietitian Robin from Virginia.
Nutrients per serving
Calories 214
Protein 20 g
Carbohydrates 12 g
Fat 10 g
Cholesterol 32 mg
Sodium 246 mg
Potassium 355 mg
Phosphorus 176 mg
Calcium 47 mg
Fiber 1.6 g
Kidney and kidney diabetic food choices
- 2-1/2 meat
- 1 vegetable, medium potassium
- 1/2 starch
Carbohydrate choices
1
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Comments(4)
tbaker05
Jan. 12, 2019 2:27 PM
Great flavor. I did add some cumin and chili powder and came out great.
marybetz
Nov. 18, 2015 12:58 AM
Have been cooking my way through the Da Vita soup and stew recipes. This version of an old family favorite was a welcome find. The quality of the soup depend on the chcken broth :)
thespian
Mar. 22, 2015 2:31 PM
This was really great soup. Because I am actually supposed to be increasing the sodium in my diet, I did not use the low sodium broth, but regular broth instead. And we forgot the tomato...I mean, it was sitting there on the counter, we just totally spaced in the course of everything else, and it was so good I think we'll just save the potassium in the future and skip it anyway (I have seen other versions of this that had a little avocado, and maybe I might add a very thin slice of that, instead, if my potassium numbers are doing well). Also used flour tortillas, because they were what I had in the house, rather than corn, but found that I loved what the soup does to the texture of the toasted white corn tortilla strips, and will use them in other soups. When the nutritionist in the hospital handed me the 'sample for a week, I was, frankly, in despair. It read to me like the diet of a particularly fussy toddler; not ust a toddler going through the bland phase, but one who went through it want decided that bland was great and she wanted it to be even more so. This soup, with its bright lime notes, it's warmth from the pepper and serrano, and the surprising amount of meatiness considering the chicken is just tossed in, not cooked in the soup. I will make this often, and I feel much better about the low potassium diet.
hof6820
Oct. 27, 2012 12:53 PM
This is loaded with flavor, my husband even liked it, I am going to make a larger portion next time and freeze some for lunches. The only substitution I made was using no salt added organic diced tomatoes vs fresh.