Directions:
- Cook chicken until done. Remove skin and bones and cut chicken into small chunks.
- In a large pot, saute onion and garlic in olive oil. Add chicken chunks, cumin, and lime juice and mix well over medium heat. Add tomatilla salsa, chicken broth, and water, and stir well. Simmer over medium heat for 20 minutes.
- Cut corn tortillas into strips, place on baking sheet, spray with cooking spray. Bake in 400 degree oven about 10-15 minutes or until crispy.
- To serve, place some crispy tortilla strips in a bowl, top with some shredded pepper-jack cheese, and top with hot soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 697.86 Kcal (2922 kJ) | ||
| Calories from fat | 404.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.97g | 69% | |
|---|---|---|---|
| Cholesterol | 105.29mg | 35% | |
| Sodium | 2335.57mg | 97% | |
| Potassium | 422.91mg | 9% | |
| Total Carbs | 39.83g | 13% | |
| Sugars | 4.81g | 19% | |
| Dietary Fiber | 5.16g | 21% | |
| Protein | 28.6g | 57% | |
| Vitamin C | 33.8mg | 56% | |
| Iron | 1.5mg | 8% | |
| Calcium | 845.2mg | 85% | |
| Amount Per 100 g | |||
| Calories | 115.72 Kcal (484 kJ) | ||
| Calories from fat | 67.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 69% | |
|---|---|---|---|
| Cholesterol | 17.46mg | 35% | |
| Sodium | 387.29mg | 97% | |
| Potassium | 70.13mg | 9% | |
| Total Carbs | 6.61g | 13% | |
| Sugars | 0.8g | 19% | |
| Dietary Fiber | 0.86g | 21% | |
| Protein | 4.74g | 57% | |
| Vitamin C | 5.6mg | 56% | |
| Iron | 0.3mg | 8% | |
| Calcium | 140.2mg | 85% | |
* 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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