Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
4
Low
Nutrition per serving
Calories296.7 kcal (15%)
Total Fat16.8 g (24%)
Carbs10.8 g (4%)
Sugars4.3 g (5%)
Protein24.7 g (49%)
Sodium1380 mg (69%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 Tbspolive oil
1onion
large, chopped
1 x 4 ozcan chopped green chilies
2garlic cloves
minced
1jalapeno pepper
seeded and chopped
1 tspground cumin
1 x 15 ozcan tomato sauce
1 x 14 ozdiced tomatoes with garlic and onion
can, undrained
5 cupsreduced-sodium chicken broth
1rotisserie chicken
shredded
4 cupfresh cilantro
minced
2 tsplime juice
¼ tspsalt
¼ tsppepper
tortilla chips
crushed
monterey jack cheese
shredded, or cheddar
Instructions
Step 1
In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes.
Step 2
Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth.
Step 3
Bring to a boil; reduce heat. Stir in chicken. Simmer, uncovered, for 10 minutes. Add cilantro, lime juice, salt and pepper.
Step 4
Top servings with chips and cheese.
Step 5
Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight.
Step 6
Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary.
Step 7
Top with chips and cheese before serving.
Notes
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