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Ingredientes
- 3 (14 1/2 ounce.) cans chicken broth
- 1 c. minced cooked chicken
- 4 c. (4 ounce.) minced green chilies, liquid removed
- 1 c. minced onions
- 1 c. minced tomatoes
- 1 teaspoon cilantro leaves
- 1 teaspoon chili pwdr
- 3/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon warm pepper sauce
- 1 pkg. frzn vegetable mix of corn, red peppers and green peppers
- 1 c. crushed tortilla chips
- 1 1/2 c. shredded Monterey Jack cheese
Direcciones
- In large saucepan, combine chicken broth, chicken, green chilies, onions, tomatoes, cilantro, chili pwdr, cumin, salt, pepper and warm pepper sauce. Bring to a boil. Reduce heat and simmer uncovered 10 min. Stir in vegetables. Simmer again 20 min, stirring occasionally.
- Stir in 1 c. crushed chips and cheese. Heat till cheese melts, stirring frequently. Garnish with additional chips. 6 (1 1/2 c.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 8 servings | |
| Calories 327 | |
| Calories from Fat 148 | 45% |
| Total Fat 16.44g | 21% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.02g | |
| Cholesterol 34mg | 11% |
| Sodium 545mg | 23% |
| Potassium 437mg | 12% |
| Total Carbs 31.68g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.05g | 2% |
| Protein 14.37g | 23% |
