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 Photo courtesy ChickenNoodleSoups.com |
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Ingredientes
- I seldom use a recipe for anything more then a general idea. So feel free to change, adjust, and make it the way you like. That's what I do! :D
- use precooked chicken breasts, about 1-1 1/2 good-sized pieces, shredded.
- Set aside.
- 2-3 tbsp veg. oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tsp. ground ancho chilis
- 2 big tbsp. chili powder
- 1 tsp. cumin
- 20 can crushed tomatoes
- 2-3 diced canned jalapenos (or fresh if ya got 'em)
- 32 oz. chicken broth (I like the big box of College Inn)
- 2 cups frozen corn
- Shredded cheeses such as sharp cheddar or one of those Mexican blends I love so much.
- Tortilla chips
- Optional: I can dark red kidney beans, rinsed and drained
Direcciones
- Sautee onion and garlic in oil till very tender. Stir in the spices and cook for a minute. Add remaining ingredients except for chicken and cook for 30-45 minutes (sometimes I cook it for way longer, so don't put the corn in too soon.)
- Stir in shredded chicken , heat through.
- Ladle the soup into bowls. Top with the cheeses and tortilla chips and if you like a squirt of lime juice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1313g | |
| Recipe makes 4 servings | |
| Calories 387 | |
| Calories from Fat 120 | 31% |
| Total Fat 13.73g | 17% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.22g | |
| Cholesterol 7mg | 2% |
| Sodium 1769mg | 74% |
| Potassium 2414mg | 69% |
| Total Carbs 62.24g | 17% |
| Dietary Fiber 14.6g | 49% |
| Sugars 26.09g | 17% |
| Protein 15.24g | 24% |
