Pan fry the chicken breasts, then shred and set aside.
In a large soup pot, saute the onion for 2 minutes in olive oil, then add the minced garlic and cook for 1 minute. Add water, bouillon cubes and cumin. Add the can of tomatoes into the pot and bring to a boil. Once at a boil lower heat to simmer and add the shredded chicken breasts. Add lime juice and fresh cilantro to the pot. Add salt and pepper to taste. Add several spashes of tabasco. Simmer for 1 hour on low.
In soup bowls, ladle soup and top with shredded cheese, and tortilla strips. Add sliced avocado. Top with a dolip of sour cream.
Optional: Add black beans and/or corn.
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|Serving Size: 1 Serving (788g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 288 (45%)|
|Amt Per Serving||% DV|
|Total Fat 32g||43 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 97.8mg||30 %|
|Sodium 435.4mg||15 %|
|Potassium 786.4mg||21 %|
|Total Carbohydrate 49g||14 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 41.6g|
|Protein 41.1g||59 %|
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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: 642
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