Try this Tortilla Chile Soup recipe, or contribute your own.
Suggest a better description1. Preheat oven to 375 degrees. 2. Spread tortilla strips on a baking sheet. Bake at 375 for 6 minutes or until toasted, stirring after 3 minutes. Set aside. 3. Combine chicken and next 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. 4. Remove chicken from pan with tongs or a slotted spoon. Let cool slightly; shred chicken with 2 forks. Return shredded chicken to pan; sitr well. Cook until thoroughly heated. Ladle soup in to bowls; top with sour cream, chees, and tortilla strips. Yield: 10 servings (serving size= 1 cup soup, 1 T sour cream, 1 T cheddar cheese, and 1/5 of tortilla strips) POINTS: 5 Per serving: cal 235 (19% from fat); fat 4.9g chol 51 mg sod 721mg NOTE: I used low fat torilla chips and crushed them into it with the cheese and scallions no sour cream. Also, some of the cans/jars werent exact ounce wise so I just used what I had and it still came out excellent! Posted to EAT-LF Digest by len@ams.org on Jul 15, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (900g) | ||
Recipe Makes: 1 servings | ||
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Calories: 308 | ||
Calories from Fat: 198 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 13.1g | 66 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 52.5mg | 16 % | |
Sodium 112.6mg | 4 % | |
Potassium 474.6mg | 12 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 18.3g | ||
Protein 11.7g | 17 % | |
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: 308
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