Cook chicken in 6 cups of boiling water for about 25 minutes. While chicken is cooking, sautee red and green peppers, onion and chives in butter. The vegetables will become caramelized when done. When the chicken is cooked thoroughly, remove from water and shred. Then put chicken and vegetables back in water.
Add salsa, enchilada sauce, olives, cilantro, cumin, chili powder and sugar into water with chicken and vegetables. Bring to a boil and simmer for 15 minutes.
Add Cream to soup and bring to a boil
Make a Roux by combining 1/4 cup butter with 1/4 cup flour and sautee in skillet until combined. Then add 1 cup of liquid from soup to skillet and stir until smooth. Then add Roux to soup and simmer for 15 minutes.
Add Cheese and stir until melted.
Deep fat fry tortilla strips until crispy. Sprinkle on top of soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3576g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4991 (63%)|
|Amt Per Serving||% DV|
|Total Fat 554.5g||739 %|
|Saturated Fat 302.2g||1511 %|
|Monounsaturated Fat 177.9g|
|Polyunsanturated Fat 40.8g|
|Cholesterol 2056.5mg||633 %|
|Sodium 21910.9mg||756 %|
|Potassium 6284mg||165 %|
|Total Carbohydrate 226.1g||66 %|
|Dietary Fiber 25.9g||104 %|
|Sugars, other 200.1g|
|Protein 497.3g||710 %|
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: 7868
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