Cook chicken breasts in the water. Remove and chop into pieces, save the broth. In food processor, combine tomatoes, bell pepper, and onion. Blend until chunky and all ingredients are about the same. Pour blended vegetables into stock pot with broth. Add spices and simmer 20 minutes.
Garnishes: avocado, monterrey jack cheese, limes, sour cream, cheddar cheese, tortilla chips, cilantro
Put garnish in bottom of bowl and pour soup mixture over garnish. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (818g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 56.4mg||2 %|
|Potassium 610.3mg||16 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 16.8g|
|Protein 3.9g||6 %|
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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: 107
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