Directions:
- Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
- Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese. Yield: 6 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.17 Kcal (1320 kJ) | ||
| Calories from fat | 120.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.39g | 21% | |
|---|---|---|---|
| Cholesterol | 50.69mg | 17% | |
| Sodium | 685.19mg | 29% | |
| Potassium | 354.45mg | 8% | |
| Total Carbs | 33.94g | 11% | |
| Sugars | 7.6g | 30% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 15.81g | 32% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 2.2mg | 12% | |
| Calcium | 66.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 212.47 Kcal (890 kJ) | ||
| Calories from fat | 81.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 21% | |
|---|---|---|---|
| Cholesterol | 34.17mg | 17% | |
| Sodium | 461.92mg | 29% | |
| Potassium | 238.95mg | 8% | |
| Total Carbs | 22.88g | 11% | |
| Sugars | 5.12g | 30% | |
| Dietary Fiber | 1.72g | 10% | |
| Protein | 10.66g | 32% | |
| Vitamin C | 2.9mg | 7% | |
| Iron | 1.5mg | 12% | |
| Calcium | 45mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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