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Ingredients:
4 chicken breasts, skinned and quartered
1 medium onion, cut into chunks
2 garlic cloves, quartered
1 medium yam, cut into 8 pieces
4 cups chicken stock or 4 bouillon cubes or 4 teaspoons l consommé granules dissolved in 4 cups water
6 scallions
10 sprigs fresh cilantro
2 medium potatoes, peeled and thinly sliced
2 ears corn, each cut into 4 pieces
3 tablespoons capers, drained
1 cup fat-free plain yogurt
1 avocado, peeled and sliced
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Put chicken breasts, onion garlic, yam, and stock in a casserole; cover and cook over low heat for 30 minutes; remove and save chicken pieces. Strain stock through a sieve: return strained stock to casserole.
Add chicken, scallions, cilantro, potatoes, corn, and capers to stock; simmer, covered, for 10 minutes. Remove from heat: discard scallions and cilantro sprigs
Add yogurt, stir over low heat for 1 minute.
Serve in deep soup bowls accompanied by avocado.
Makes 6 servings Each serving contains:
282 calories
Total Fats: 8 gm
Saturated Fats: 2 gm
Unsaturated Fats: 6 gm
Carbohydrates: 31 gm
Protein: 24 gm
Sodium: 921 mg Recipe submitted by:
Latina Lite Cooking This recipe is from Latina Lite Cooking: 200 Delicious Lowfat Recipes from All Over the Americas, by Maria Dolores Beatriz. Copyright © 1998 by Maria Dolores Beatriz. Used with permission of ThoughtsForFood.net. Click here to find out more about this book, which features 200 delicious lowfat recipes from the cuisines of Mexico, Cuba, Puerto Rico, Spain, and all over Latin America!  For more information: Find a recipe | Come add a recipe | Share this recipe
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