Jennifer's modified verson
Boil the chicken in enough water to cover in a large stockpot until cooked through. Drain the chicken, reserving 4 cups of broth. Cool the chicken slightly and shred.
Puree most of the beans, 1 avocado and the hominy.
In a stockpot, combine the chicken, reserved broth, tomatoes, tomatoes, hominy, pinto beans, kidney beans, lime juice, avocado, taco seasoning mix, and ranch salad dressing mix.
Bring to boil and reduce heat. Simmer 20 minutes.
Ladle into soup bowls. Sprinkle with avocado and shredded monterey jack cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 179 | ||
Calories from Fat: 126 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 12.2mg | 4 % | |
Sodium 276.8mg | 10 % | |
Potassium 464.6mg | 12 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 3.7g | ||
Protein 7.2g | 10 % | |
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: 179
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