Directions:
- Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes.
- Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.
- Add the corn and cook for 5 minutes more.
- Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice.
- Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.06 Kcal (1512 kJ) | ||
| Calories from fat | 208.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.15g | 36% | |
|---|---|---|---|
| Cholesterol | 26.68mg | 9% | |
| Sodium | 1601.49mg | 67% | |
| Potassium | 711.29mg | 15% | |
| Total Carbs | 26.58g | 9% | |
| Sugars | 3.1g | 12% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 18.55g | 37% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 1.5mg | 8% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 67.67 Kcal (283 kJ) | ||
| Calories from fat | 39.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 36% | |
|---|---|---|---|
| Cholesterol | 5mg | 9% | |
| Sodium | 300.17mg | 67% | |
| Potassium | 133.32mg | 15% | |
| Total Carbs | 4.98g | 9% | |
| Sugars | 0.58g | 12% | |
| Dietary Fiber | 0.57g | 12% | |
| Protein | 3.48g | 37% | |
| Vitamin C | 1.8mg | 16% | |
| Iron | 0.3mg | 8% | |
| Calcium | 9.5mg | 5% | |
* 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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