Mildly spicy Mexican-style soup.
Preheat medium soup pot over medium-high heat. Chop chicken tenders into bite-size pieces. Season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble. Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler, if desired. Garnish with scallions and herbs.
It is better to use chicken stock versus chicken broth. The stock has more flavor and adds more to the soup than chicken broth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (682g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 802 | ||
Calories from Fat: 369 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41g | 55 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 17.2g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 102.5mg | 32 % | |
Sodium 1450.8mg | 50 % | |
Potassium 1800.7mg | 47 % | |
Total Carbohydrate 69.4g | 20 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 62.1g | ||
Protein 38.9g | 56 % | |
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: 802
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