Try this Spicy Chicken Tortilla Soup recipe, or contribute your own.Suggest a better description
In a saucepan, cook the onion in the olive oil over low heat until caramelized, about 20 minutes. Add the garlic and cook 5 minutes longer. Add the salsa, chicken stock, and simmer, uncovered for about 20 minutes. Stir in the tortilla chips and simmer for 10 minutes longer, until the chips soften. Stir in the chicken and cook until heated through. Serve the soup garnished with cilantro, avocado and a dollop of sour cream. Recipe by: Sara Moulton/Cooking Live/TVFN Posted to KitMailbox Digest by Roberta Banghart
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (675g)|
|Recipe Makes: 4|
|Calories from Fat: 256 (41%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 84.4mg||26 %|
|Sodium 1147.5mg||40 %|
|Potassium 1188.4mg||31 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 44.1g|
|Protein 40.8g||58 %|
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: 621
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.