Heat oil in a soup pot over medium heat. Add onion and sauté for 3-4 minutes or until soft. Add seasonings and Jalapeño and sauté for 1 minute. Add corn and broth and cook for 10 minutes to infuse the flavor. Add the chicken, cover and simmer on medium low for 20 minutes.
Remove chicken and stir in tomato. Shred chicken with a fork and divide between bowls. Ladle soup over the chicken and top with cheese. Serve with chips on the side. Sour cream, fresh avocado and tomatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1390g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2866 | ||
Calories from Fat: 1779 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 197.7g | 264 % | |
Saturated Fat 58.3g | 291 % | |
Monounsaturated Fat 81.3g | ||
Polyunsanturated Fat 41.5g | ||
Cholesterol 989.1mg | 304 % | |
Sodium 1002.8mg | 35 % | |
Potassium 2606.2mg | 69 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.8g | ||
Protein 250.4g | 358 % | |
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: 2866
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