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In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the tomatillos, zucchini, onion, jalapenos and garlic and season with the cumin and alt and pepper. Cook until the onion is softened and the tomatillos become saucelike, 7 to 8 minutes. Add the beer and cook over high heat until reduced by half, about 5 minutes. Add the chicken broth and thyme, cover and bring to a boil. Stir in the chicken and cook at a low boil for about 6 minutes. Discard th thyme stems (the leaves will have fallen into the soup). Season with salt & pepper.
Crush a handful of tortolla chips into 4 bowls and sprinkle with the cheese. Laddle the chicken soup on top. Squeeze a lime wedge into each bowl and top with the scallions and cilantro.
Rachel Ray
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Serving Size: 1 Serving (649g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 330 | ||
Calories from Fat: 194 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 63.8mg | 20 % | |
Sodium 38985mg | 1344 % | |
Potassium 810.6mg | 21 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 12.1g | ||
Protein 20g | 29 % | |
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: 330
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