Simmer chicken pieces in broth until cooked. Remove chicken from broth and cut into bite sized pieces. Add to the broth the salsa, corn, beans, hominy, carrots, and onion. Simmer for 20 more minutes. Return cooked chicken to the soup and add 1/2 cup cilantro, if desired.
Crumble tortilla chips into bowls and ladle hot soup over chips. Top with cheese (cheddar or Jack), avocado, and more chips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (627g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 28601.5mg||986 %|
|Potassium 522.5mg||14 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 24.1g|
|Protein 9.3g||13 %|
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Calories per serving: 182
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