Directions:
- Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
- Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
- Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
- Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.74 Kcal (405 kJ) | ||
| Calories from fat | 35.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 6% | |
|---|---|---|---|
| Cholesterol | 3.38mg | 1% | |
| Sodium | 137.29mg | 6% | |
| Potassium | 94.23mg | 2% | |
| Total Carbs | 12.53g | 4% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 2.97g | 6% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 0.7mg | 4% | |
| Calcium | 14.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 172.27 Kcal (721 kJ) | ||
| Calories from fat | 62.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 6% | |
|---|---|---|---|
| Cholesterol | 6.01mg | 1% | |
| Sodium | 244.49mg | 6% | |
| Potassium | 167.79mg | 2% | |
| Total Carbs | 22.32g | 4% | |
| Sugars | 1.59g | 4% | |
| Dietary Fiber | 1.64g | 4% | |
| Protein | 5.28g | 6% | |
| Vitamin C | 20.5mg | 19% | |
| Iron | 1.3mg | 4% | |
| Calcium | 26.6mg | 1% | |
* 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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