Try this Kirk Ranch Chicken Tortilla Soup recipe, or contribute your own.
Suggest a better description1. Add thawed whole chicken to slow cooker. Season with salt, pepper and garlic to taste. Add 1 cup of chicken broth and cook on high for 3 hours or until cooked through. Once cooked and allowed to cool, remove meat from bone and shred. Reserve broth.
2. In large dutch oven on low/med heat, simmer 2 cans of chicken broth, reserved broth from slow cooker, Rotel, diced tomatoes, corn, onion, garlic, lemon juice, cilantro and seasonings. Add shredded chicken and simmer on low for 20-30 minutes.
3. Prepare 2 cups of white rice separately.
4. Add 1/4 cup of cooked rice to soup bowl, add chunks of queso fresca, ladle soup mixture over rice, sprinkle with mozzarella and crushed tortilla chips. Top with sour cream and fresh sliced avocado ~ Enjoy!
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Serving Size: 1 Serving (424g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 945 | ||
Calories from Fat: 370 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.1g | 55 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 16.6g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 128mg | 39 % | |
Sodium 464.5mg | 16 % | |
Potassium 837mg | 22 % | |
Total Carbohydrate 101g | 30 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 92.7g | ||
Protein 43.7g | 62 % | |
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: 945
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