A rich and spicy soup packed with flavor.
Heat oil and add garlic, onion, bell pepper and saute.
Pour in milk, enchilada sauce, 2 cups of the chicken broth and bring to a boil.
Add julienne corn tortilla, lower to a simmer, stirring occasionally until completely dissolved.
Add cumin, and cayenne pepper and add uncooked chicken.
10 minutes later, add cooked beans, 2 remaining cups of chicken broth, corn, & Rotel.
Lastly incorporate cheese slowly until completely and evenly melted.
Serve and garnish with a teaspoon of sour cream, cilantro, and diced avocado.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (428g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 591 | ||
Calories from Fat: 135 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 40.9mg | 13 % | |
Sodium 873.5mg | 30 % | |
Potassium 828.3mg | 22 % | |
Total Carbohydrate 93.6g | 28 % | |
Dietary Fiber 15.7g | 63 % | |
Sugars, other 77.9g | ||
Protein 26.1g | 37 % | |
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: 591
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