1. Preheat oven to 400F. Cut tortillas into 1/2 inch strips. Bake 7-8 minutes or until crisp.
2. In a large pot, saute onion and chicken over medium heat, until onions are tender.
Stir in garlic, chili powder, cumin and cook for 2 minutes.
Stir in broth, diced tomatoes, cilantro and chilies.
Bring to a boil. Reduce heat and simmer 15 - 20 minutes.
3. Divide tortilla strips among 4 bowls. Spoon soup over tortillas. Top with grated cheese and garnish each bowl with lime slice to squeeze juice into soup, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (722g)|
|Recipe Makes: 4|
|Calories from Fat: 176 (24%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 144.2mg||44 %|
|Sodium 1364.4mg||47 %|
|Potassium 1098.7mg||29 %|
|Total Carbohydrate 90.4g||27 %|
|Dietary Fiber 15.2g||61 %|
|Sugars, other 75.2g|
|Protein 54.2g||77 %|
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: 732
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