Skip to Content
Level
very easy
Prep Time
10 mins
Total Time
35 mins
Serves
4

Tips

Substitute 1 seeded jalapeno pepper plus 1 tbsp (15 mL) tomato sauce for the chipotle peppers in adobo sauce. Use leftover potato, onion and apple slices for soup by tossing with olive oil, salt and pepper, then roast till soft. Puree with chicken broth and heat to serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

× You have already rated this item.

Nutritional Facts

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
580
Fat:
20 g
Saturated Fat:
12 g
Carbs:
84 g
Fibre:
9 g
Sugar:
29 g
Cholesterol:
55 mg
Protein:
17 g
Sodium:
500 mg