In a large bowl, combine tomatoes (undrained), onion, garlic, cilantro, and sugar. Mix well. Blend approximately half of the tomato mixture by placing spoonfuls into a blender and covering with broth. Blend until smooth. Pour into large pot. Place remaining mixture in pot with remaining chicken broth. Add chicken and chipotle peppers. Bring to a boil, reduce heat, and cover. Simmer for approximately 20 minutes, or longer.
Put crushed tortilla chips in bowl and cover with soup. Top with shredded cheese, avocados and sour cream, as desired. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (431g)|
|Recipe Makes: 6|
|Calories from Fat: 49 (49%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 540.5mg||19 %|
|Potassium 619.7mg||16 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 4.8g|
|Protein 4.6g||7 %|
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: 99
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