This is a spicy dish if you use hot salsa. You can adjust spice with the kind of salsa you use.
Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until chicken is tender.
I used a 8 oz pkg of pepperjack cheese since the soup couldn't be found in my area. I melted it in a double boiler and added milk till I got soup consistancy.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 6 | ||
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Calories: 217 | ||
Calories from Fat: 111 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 67.6mg | 21 % | |
Sodium 511.2mg | 18 % | |
Potassium 302.4mg | 8 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.6g | ||
Protein 20.6g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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