A filling and low-carb chicken soup with some Mexican flavors.
Place chicken, onion, cabbage, and jalapeno in the crock pot with 4 cups water. Cook on high for 4 hours (low 6-8 hours) or until chicken is done. Add the remaining ingredients and cook until cream cheese is melted and soup is nice and creamy. Serve with optional shredded cheese, and a dollop of sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (269g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 219 | ||
Calories from Fat: 109 (50%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 12.1g | 16 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 77.7mg | 24 % | |
Sodium 498.1mg | 17 % | |
Potassium 361.5mg | 10 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.9g | ||
Protein 24.4g | 35 % | |
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: 219
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.