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South of the Border Chicken Soup

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YIELD

2 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
3 3
EACH EACH CORN TORTILLAS (6-INCH)
cut into 1/2 inch strips *
79
CUP ML ONIONS
chopped
158
CUP ML SWEET BELL PEPPERS
chopped *
1 1
EACH EACH GARLIC CLOVES
¼ 59
2 2
CANS CANS CHICKEN BROTH
12 ounces each *
1 5
TEASPOON ML CHILI POWDER
2 473
CUPS ML CHICKEN
cubed, cooked
16 462.4
OUNCES ML/G MIXED VEGETABLES
with liquid, canned

Directions

Heat oil in skillet; add tortilla strips and fry, stirring constantly, until golden.

Drain on paper towel-lined plate.

Add onion and pepper to skillet and cook until soft.

Add garlic and stir in flour; then gradually stir in chicken broth.

Add remaining ingredients and heat through.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 328 46% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 253mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 51g
Vitamin A 41% Vitamin C 6%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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