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Ingredientes
- 7 c. water
- 3 x 3 1/2 pounds broiler-fryer chicken, cut up
- 1 med onion, halved
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 4 x Flour tortillas, (about 7" in diameter), cut in 1-inch strips, up to 5
- 1/4 c. unsifted flour
- 8 ounce Borden lowfat sour cream Minced parsley or possibly paprika
Direcciones
- In Dutch oven or possibly large heavy saucepan, combine water, chicken, onion, salt and pepper; bring to a boil. Cover and simmer 1 hour or possibly till tender.
- Remove chicken from broth; cold.
- Bone chicken; return to broth. Bring to a boil.
- Drop about 1/4 of the tortilla strips in boiling broth to cover surface; cover and simmer 2 min. Repeat till all strips are added.
- Remove from heat.
- Blend flour into lowfat sour cream; slowly stir into broth and heat through, stirring constantly.
- Garnish with minced parsley. Chill leftovers.
- Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2025g | |
| Calories 592 | |
| Calories from Fat 397 | 67% |
| Total Fat 45.17g | 56% |
| Saturated Fat 26.2g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 3741mg | 156% |
| Potassium 505mg | 14% |
| Total Carbs 39.97g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 12.22g | 8% |
| Protein 9.07g | 15% |
