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Add a photoA crunchy Tex-Mex soup, made in a microwave.
Ingredientes
- 3 cups chicken broth
- â lb. chicken breasts, deboned
- 2 cups tortilla chips, crushed
- 1 avocado, peeled, pitted, and diced
- 1 cup salsa
- 1 cup enchilada sauce
- 1 cup jack cheese, shredded
- 2 tbs. cornmeal
Direcciones
- Heat the chicken with 650 watts for three minutes, covered. Shred the chicken and reserve.
- Mix the broth, salsa, enchilada sauce, and cornmeal. Cook, covered, for twelve minutes with 950 watts, stirring once. Add the chicken and let stand.
- Garnish the soup with the chips, cheese, and avocado.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 4 servings | |
| Calories 821 | |
| Calories from Fat 357 | 43% |
| Total Fat 39.7g | 50% |
| Saturated Fat 9.26g | 37% |
| Trans Fat 0.08g | |
| Cholesterol 26mg | 9% |
| Sodium 1551mg | 65% |
| Potassium 764mg | 22% |
| Total Carbs 96.76g | 26% |
| Dietary Fiber 10.6g | 35% |
| Sugars 5.6g | 4% |
| Protein 20.01g | 32% |
