Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender
Add chicken broth and bring to boil.
Add tomatoes, Rotel, taco seasoning, and chicken
Cut Tortillas into small pieces and add to broth mixture
Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking
Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
Add milk and simmer for additional 10 minutes
If thicker soup is desired, add more diced tortillas and let incorporate into soup
Garnish with shredded cheese and broken tortilla chips
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1168g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 320 (39%)|
|Amt Per Serving||% DV|
|Total Fat 35.5g||47 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 70mg||22 %|
|Sodium 841.6mg||29 %|
|Potassium 1708.8mg||45 %|
|Total Carbohydrate 101.1g||30 %|
|Dietary Fiber 18.8g||75 %|
|Sugars, other 82.2g|
|Protein 31.8g||45 %|
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: 821
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.