Rice Noodle Chicken Tortilla Soup
by alexhurt
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INGREDIENTS
- 32 fl oz Chicken Broth
- 2 (12.5) fl oz Chicken Breast Chunks
- 1 (10) fl oz Rotel Tomatoes with Green Chilies
- 1 (11) oz Corn Niblets
- 1 tbsp Minced garlic
- 1 each Jalapeno ; diced, seeded (optional)
- 1 each Bell Pepper ; diced
- 2 cups Kale ; cut/torn
- 8 oz Pad Thai Rice Noodles
- Cumin
- Cayenne Pepper
- Garlic Salt
- Pepper
INSTRUCTIONS
In a large stock pot, put the chicken broth, canned chicken, tomatoes, corn, garlic and jalapeno.
Bring to a boil, add the diced bell pepper, and cook through until the chicken is no longer pink.
Once the bell pepper is softened and the chicken is cooked through, add the kale and rice noodles until al dente.
Ladle into soup bowl and top with whatever toppings you'd like!
Toppings: pico de gallo and cilantro
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (126g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 27 | ||
| Calories from Fat: 3 (11%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.3g | 0 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 52.1mg | 2 % | |
| Potassium 221.1mg | 6 % | |
| Total Carbohydrate 5.7g | 2 % | |
| Dietary Fiber 1.4g | 5 % | |
| Sugars, other 4.4g | ||
| Protein 1.6g | 2 % | |
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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. |
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Calories per serving: 27
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