Relatively easy to make and very tasty on a cold winter evening.
Cook the chicken for approximately 1 hour in the chicken broth and salt. Remove chicken and de-bone it. Return chicken to the pot and add all other ingredients except the tortilla chips, cheese and rice. Cook for 30 minutes and then add rice. Once rice is done, serve the soup topping with cheese and chips.
Make certain to remove all of the chicken bones. The time that you cook with the rice will be determined by what brand/style you use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 474 | ||
Calories from Fat: 275 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.6g | 41 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 151.2mg | 47 % | |
Sodium 142.7mg | 5 % | |
Potassium 498.5mg | 13 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 5g | ||
Protein 40g | 57 % | |
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: 474
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