Try this The Best Chicken Tortilla Soup recipe, or contribute your own.
Suggest a better descriptionSaute carrots, onions, and celery in oil until tender; season with garlic, salt and pepper. Add chicken broth and bring to a boil. Add tomatoes, Rotel, and taco seasoning. Cut tortillas into small pieces and add to broth mixture (this thickens the soup). Let boil for 20 minutes or until tortillas are thoroughly incorporated into the soup; stir occasionally. Reduce head and add 8 oz. of cheese and shredded chicken breasts. Simmer for 10 minutes. Add milk and simmer for an additional 10 minutes. Garnish with the extra shredded cheese and tortilla chips.
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Serving Size: 1 Serving (3378g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 5795 | ||
Calories from Fat: 3109 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 345.4g | 461 % | |
Saturated Fat 129.5g | 648 % | |
Monounsaturated Fat 132g | ||
Polyunsanturated Fat 58g | ||
Cholesterol 1573.1mg | 484 % | |
Sodium 2695.5mg | 93 % | |
Potassium 7869.6mg | 207 % | |
Total Carbohydrate 256.3g | 75 % | |
Dietary Fiber 17.5g | 70 % | |
Sugars, other 238.8g | ||
Protein 406.5g | 581 % | |
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: 5795
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