Directions:
- Saute carrots, celery, onion and bell pepper in butter until tender.
- Add chicken stock and bring to boil.
- Add tomato, picante sauce, taco seasoning, chicken and corn tortillas.
- Let combined ingredients boil until corn tortillas are incorporated into soup.
- Reduce heat and add cheese. Simmer for 20 minutes or until cheese is melted and mixed well into the soup.
- Add milk and simmer for an additional 15 minutes.
- If thicker soup is desired, add more corn tortillas.
- Note: Any pasteurized cheddar cheese will be an appropriate substitute if unable to find a quality cheddar cheese spread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.83 Kcal (2093 kJ) | ||
| Calories from fat | 174.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.4g | 30% | |
|---|---|---|---|
| Cholesterol | 38.72mg | 13% | |
| Sodium | 1312.84mg | 55% | |
| Potassium | 868.18mg | 18% | |
| Total Carbs | 56.71g | 19% | |
| Sugars | 15.35g | 61% | |
| Dietary Fiber | 5.32g | 21% | |
| Protein | 25.04g | 50% | |
| Vitamin C | 19.8mg | 33% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 9.1mg | 50% | |
| Calcium | 290.4mg | 29% | |
| Amount Per 100 g | |||
| Calories | 79.43 Kcal (333 kJ) | ||
| Calories from fat | 27.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 30% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 13% | |
| Sodium | 208.63mg | 55% | |
| Potassium | 137.97mg | 18% | |
| Total Carbs | 9.01g | 19% | |
| Sugars | 2.44g | 61% | |
| Dietary Fiber | 0.84g | 21% | |
| Protein | 3.98g | 50% | |
| Vitamin C | 3.2mg | 33% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 1.4mg | 50% | |
| Calcium | 46.1mg | 29% | |
* 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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