Try this Creamy Chicken Torilla Soup recipe, or contribute your own.
Suggest a better descriptionCrush tortilla chips and chop up veggies according to ingredient list and set aside.
Heat vegetable oil over medium heat. Add onions to the oil and cook 3 minutes. Add jalapenos and cook for 1 more minute then add garlic and cook for 30 more seconds.
Pour in chicken broth, corn, beans, tomatoes, chili powder, cumin, smoked paprika, crushed red pepper and crushed torilla chips. If using chicken breasts, add them now and and reduce heat to low. Simmer for 20 minutes or until the chicken is cooked through. Remove chicken breasts and use two forks to shred. transfer the shredded chicken back into the pot. (if using chopped rotisserie chicken, add now).
Add lime juice and heavy cream. Stir well and season with salt and pepper. Cook until heated through.
To serve:
Ladle soup into serving bowls and sprinkle with shredded cheese, corn and chopped fresh cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 203 | ||
Calories from Fat: 86 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 71.7mg | 22 % | |
Sodium 71.3mg | 2 % | |
Potassium 358.6mg | 9 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 7g | ||
Protein 21.7g | 31 % | |
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: 203
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