Directions:
- In 5-6 quart saucepot, heat oil over low heat until hot. Add garlic, carrots, celery, onion, jalapeno and cook covered, 8-10 minutes or until vegetables are tender, stirring frequently.
- Add cumin and cook 30 seconds, stirring.
- Add broth and water; cover saucepot and heat to boiling over high heat.
- Stir corn kernel, lime juice, chicken pieces, and chopped cilantro into broth mixture; heat to boiling over high heat.
- Remove saucepot from heat; stir in tomatoes.
- Ladle soup into warm soup bowls.
- Sprinkle w/avocado pieces.
- Serve with lime wedges and tortilla chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2290.27 Kcal (9589 kJ) | ||
| Calories from fat | 1314.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 146.09g | 225% | |
|---|---|---|---|
| Cholesterol | 511.06mg | 170% | |
| Sodium | 5364.98mg | 224% | |
| Potassium | 4261.66mg | 91% | |
| Total Carbs | 126.45g | 42% | |
| Sugars | 41.33g | 165% | |
| Dietary Fiber | 27.02g | 108% | |
| Protein | 113.97g | 228% | |
| Vitamin C | 163.2mg | 272% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 13.1mg | 73% | |
| Calcium | 469.2mg | 47% | |
| Amount Per 100 g | |||
| Calories | 83.92 Kcal (351 kJ) | ||
| Calories from fat | 48.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 225% | |
|---|---|---|---|
| Cholesterol | 18.73mg | 170% | |
| Sodium | 196.57mg | 224% | |
| Potassium | 156.15mg | 91% | |
| Total Carbs | 4.63g | 42% | |
| Sugars | 1.51g | 165% | |
| Dietary Fiber | 0.99g | 108% | |
| Protein | 4.18g | 228% | |
| Vitamin C | 6mg | 272% | |
| Iron | 0.5mg | 73% | |
| Calcium | 17.2mg | 47% | |
* 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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