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Ingredientes
- 2 whole lg. chicken breasts (skinned and boned)
- 2 c. water
- 1 (14 1/2 ounce.) can beef broth
- 1 (14 1/2 ounce.) can chicken broth
- 1 (14 1/2 ounce.) can tomatoes, cut up
- 1/2 c. minced onion
- 1/4 c. minced green pepper
- 1 (8 3/4 ounce.) can whole kernel corn, liquid removed
- 1 teaspoon chili pwdr
- 1/2 teaspoon grnd cumin
- 1/8 teaspoon grnd pepper
- 3 c. tortilla chips (coarsely crushed)
- 4 ounce. Monterey Jack cheese, shredded
Direcciones
- Cut chicken into 1 inch cubes, set aside. In a large saucepan combine water, beef broth, chicken broth, undrained tomatoes, onions and green pepper. Bring to a boil. Add in chicken, reduce heat. Cover and simmer for 10 min. Add in corn, chili pwdr, cumin and pepper. Simmer, covered for 10 min more.
- To serve, place crushed tortilla chips into each bowl. Ladle soup over chips. Sprinkle over cheese.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 12 servings | |
| Calories 354 | |
| Calories from Fat 144 | 41% |
| Total Fat 15.98g | 20% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.04g | |
| Cholesterol 13mg | 4% |
| Sodium 424mg | 18% |
| Potassium 279mg | 8% |
| Total Carbs 43.45g | 12% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.64g | 1% |
| Protein 9.63g | 15% |
