Try this Chicken-Poblano Tortilla Soup recipe, or contribute your own.
Suggest a better descriptionSource: Cooking Light magazine
Cut corn tortillas into 1/2-inch strips and bake at 375°F for 10 minutes
Spinkle the chicken fillets with chili powder and cumin and saute in 1 T olive oil until done
Heat a Dutch oven over medium-high heat
Add 2 T olive oil to pan and swirl to coat
Add onion, carrot, and poblano and sauté 8 minutes
Add chicken stock, salt, black pepper, and tomatoes and bring to a boil over high heat
Crush half of tortilla strips and add to stock mixture
Cover, reduce heat, and simmer until carrot is tender, about 8 minutes
Stir in cilantro and chicken and warm through
Ladle soup into bowls
Coarsely crush remaining tortilla chips and sprinkle on top of soup, along with avocado
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2449g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 2963 | ||
Calories from Fat: 1483 (50%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 164.7g | 220 % | |
Saturated Fat 95g | 475 % | |
Monounsaturated Fat 54g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 633.9mg | 195 % | |
Sodium 2758.1mg | 95 % | |
Potassium 6811mg | 179 % | |
Total Carbohydrate 218.8g | 64 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 215.9g | ||
Protein 158.4g | 226 % | |
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: 2963
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.