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Nutrition Facts
Serving Size 334 g
(Approx. 8 Servings)
Amount Per Serving
Calories 100 Calories From Fat 15
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 760 mg 32%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 13 g
Vitamin A 2% Iron 4%
Vitamin C 35% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sopa de Pollo y Limón (Chicken and Lime Soup)

Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

64 fl oz vegetable stock
1 Lb H‑E‑B Boneless Skinless Chicken Breast
1 bunch cilantro, stems only; chop leaves and reserve for garnishing soup
1 green onions, white ends only; chop green tops and reserve
4 lime, juiced
1 Tsp cumin
1 Tsp kosher salt
1 H‑E‑B Shredded Cabbage, 8 oz bag
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In a large pot add 32 oz. of veggie stock along with thin sliced chicken breasts, cilantro stems and onion white ends. Cook until chicken is completely cooked. (About 20 minutes)
Once the chicken is fully cooked remove it from pot and discard cilantro stems and onion white ends. Chop chicken into thin strips and add it back into stock.
Add lime juice, cumin, and salt and bring the mixture to a simmer. Cook for 20 minutes then add cabbage, 1/4 cup of chopped cilantro leaves, and 1/2 cup of chopped green onion tops.. Cook for another 5 minutes then serve. Season to taste with more salt and pepper as needed.


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