Quick, Chicken, Tortilla Soup
Heat a dutch oven or soup kettel over medium-high heat.
Toss chicken with salt, chili powder and 1 1/2 teaspoon of oil to coat.
Add chicken to hot pot; cook turning only once, until impressively brown on both sides, approximately 5-6 minutes.
Transfer to plate and when cooled, cut or shred to bite size pieces.
Heat remaining 1 tablespoon of oil in hot empty pot.
Add onion, and saute 4-5 minutes or until softened.
Add garlic and chipotle; continue to saute until fragrant, approximately 1 minute.
Add broth, tomatoes, and beans. Bring to a boil.
Reduce heat to medium-low and simmer for 5 minutes partially covered, skimming foam as it surfaces.
Stir in chicken and turn off heat.
Place a portion of strips in each bowl, then ladle soup, squirting a lime wedge on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2154g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 3993 | ||
Calories from Fat: 2265 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 251.7g | 336 % | |
Saturated Fat 71.8g | 359 % | |
Monounsaturated Fat 103.7g | ||
Polyunsanturated Fat 54g | ||
Cholesterol 1409.2mg | 434 % | |
Sodium 1539.2mg | 53 % | |
Potassium 4363.6mg | 115 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 15.5g | ||
Protein 384.5g | 549 % | |
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: 3993
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