This can be kept for a week in the refrigerator or a few weeks in the freezer.
Cut tortillas into 1/2in strips, set aside.
Chop onions and jalapenos, set aside.
Cook the chicken and cut into slices.
Heat the oil in a small pot and fry the tortilla strips.
Set the strips aside and sprinkle with lime juice and salt.
Add remaining oil into a large pot and fry the onions and peppers.
onions should be clear.
Add broth, tomatoes, and chicken.
Simmer for 1-4 hours, adding broth if the soup gets low.
Serve with chopped cilantro, sour cream and the tortilla chips on top.
Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 243 | ||
Calories from Fat: 98 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 13.7mg | 4 % | |
Sodium 620.2mg | 21 % | |
Potassium 501.6mg | 13 % | |
Total Carbohydrate 26.3g | 8 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 23.1g | ||
Protein 10.7g | 15 % | |
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: 243
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