Photo: Cala
Estimated Nutrition (whole recipe, rough)
404
Calories
39g
Protein
8g
Fat
46g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can (14 1/2 oz.) chicken broth, preferably reduced sodium
- 1 can (14 1/2 oz.) Mexican-style diced tomatoes, undrained
- 1 can (4 1/2 oz.) diced mild green chilies, undrained
- 1 can (12 to 16 oz.) corn, drained
- 1 can (10 to 12 oz.) chicken breast, drained
- 1 cup coarsely crumbled tortilla chips, preferably unsalted
Directions
1
In a medium saucepan, bring the broth, tomatoes and chilies to a boil.
2
Stir in corn; reduce heat, simmer 2 minutes.
3
Add chicken, stirring gently to keep pieces from breaking up too much. Simmer 1 minute until heated through.
4
Ladle into bowls and sprinkle with tortilla chips, stirring chips into hot soup.
5
Stir 2 tablespoons chopped fresh cilantro into the soup along with the chicken.
Recipe sourced from
fandom