Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 1tsp olive oil
- 1 1⁄2c uncooked onion(s), chopped
- 1 1⁄2tsp kosher salt
- 4 tsp minced garlic
- 1 medium jalapeño pepper(s), seeded and minced
- 1tsp chili powder
- 6 c reduced-sodium chicken broth
- 15oz canned diced tomatoes, fire roasted, drained
- 4 breast Chicken breasts
- 1⁄3c fresh lime juice
- 1c cilantro, chopped
- 1⁄3c Weight Watchers Reduced fat Mexican blend shredded cheese (about 6 Tbsp)
- 12 baked low fat tortilla chips (about 6 Tbsp)
Direcciones
- Heat olive oil in a large soup pot set over medium heat.
- Add onion and salt and cook for 5-10 minutes or until onion is softened.
- Add garlic, jalapeno, and ancho chili powder and cook for 1 minute.
- Add broth, tomatoes, chicken breasts, and lime juice.
- Bring to a simmer and cook, covered for 20 minutes or until chicken breasts are cooked through.
- Remove breasts from soup and use 2 forks to shred. Return chicken to pot with cilantro.
- Serve soup garnished with cheese and tortilla chips.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 717g | |
| Recipe makes 6 servings | |
| Calories 549 | |
| Calories from Fat 293 | 53% |
| Total Fat 32.53g | 41% |
| Saturated Fat 17.04g | 68% |
| Trans Fat 0.11g | |
| Cholesterol 135mg | 45% |
| Sodium 2173mg | 91% |
| Potassium 914mg | 26% |
| Total Carbs 26.39g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 8.81g | 6% |
| Protein 41.75g | 67% |
