Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.
1 1/2 cups coarsely crushed tortilla chips
2 avocados, peeled, pitted, diced
3 tomatoes, chopped
3 green onions, sliced
Chopped fresh cilantro
Minced jalapeño chilies
Extras / or to add the next day for left-overs
1/2 cup cooked rice
can black beans
small can corn
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2144g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2705 (62%)|
|Amt Per Serving||% DV|
|Total Fat 300.5g||401 %|
|Saturated Fat 82.3g||412 %|
|Monounsaturated Fat 128g|
|Polyunsanturated Fat 64.9g|
|Cholesterol 1380mg||425 %|
|Sodium 1459.1mg||50 %|
|Potassium 4345.4mg||114 %|
|Total Carbohydrate 52.1g||15 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 42.7g|
|Protein 349.3g||499 %|
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: 4387
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