This is similar in flavor to my taco soup recipe (beef) - not too spicy, but full of flavor.
Crock pot method:
Combine chicken, chiles, onion, spices, beans, Rotel, and chicken broth to a large crock pot. Cook on low for at least 3 hours (I cooked for a full 8 hrs. and it was fine). Add sour cream and cheese, then cook for an additional 30 minutes. Makes approx. 6 qts.
Stove top method:
In a large sauce pan, heat 1 T. of oil and saute chiles, onions, garlic and spices until onions are tender. Add chopped chicken, beans, Rotel, and chicken broth; cook until soup starts to slightly boil. Add sour cream and cheese - reduce heat and stir often until these are melted and incorporated into the soup. Watch carefully or cheese will stick to the bottom of the pan.
Notes: Recipe calls for 6 cups of broth - if you like your soup thicker, more the texture of chili, reduce to 4 or 5 cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (767g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 385 | ||
Calories from Fat: 239 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.6g | 35 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 96.2mg | 30 % | |
Sodium 2813.1mg | 97 % | |
Potassium 443.9mg | 12 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.4g | ||
Protein 30.7g | 44 % | |
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: 385
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