Try this Chicken Tortilla Soup recipe, or contribute your own.
Suggest a better descriptionHeat oil in large soup kettle over medium-high heat.
Add onions; saute until tender, about 4 minutes.
Add garlic cloves, chili powder and oregano; saute 1 minute longer.
Add tomatoes, broth, corn, chilies, beans and chicken; bring to a simmer. Reduce heat and simmer, partially covered, to blend flavors, about 20 minutes.
Stir in cilantro; let stand a couple of minutes (After cooling, the soup can be refrigerated for up to 3 days)
Serve warm with tortilla chips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (787g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1493 | ||
Calories from Fat: 849 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.4g | 126 % | |
Saturated Fat 26g | 130 % | |
Monounsaturated Fat 38.4g | ||
Polyunsanturated Fat 22g | ||
Cholesterol 435.2mg | 134 % | |
Sodium 739.2mg | 25 % | |
Potassium 1686.7mg | 44 % | |
Total Carbohydrate 41.2g | 12 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 32.8g | ||
Protein 116.5g | 166 % | |
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: 1493
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