In a large soup pot over medium-high heat, bring 1/2 cup of the broth to a boil. Add the onions, potatoes,green peppers and garlic. Cook and stir for 5 minutes. Add the chicken; cook and stir for 1 minute.
Add the stewed tomatoes, jalapeno peppers, cumin and remaining 2 1/2 cups of broth. Bring to a boil. Simmer the soup, uncovered, over medium heat for 15 minutes, or until the potatoes are soft.
Meanwhile, preheat the oven to 350 F. Coat both sides of the tortillas with olive oil no-stick cooking spray; cut them into thin strips and place on a baking sheet. Bake for 15 minutes, or until crisp. Add the lime juice and cilantro to the soup; top each bowl with the tortilla strips.
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|Serving Size: 1 Recipe (502g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 65 (10%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 273.8mg||84 %|
|Sodium 327.1mg||11 %|
|Potassium 1945.3mg||51 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 23.6g|
|Protein 113.3g||162 %|
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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: 649
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