Ingredients:
- 1 zucchini, diced small
- 1 chipotle chile in adobo, chopped (you can use 2 if you like things spicier)
Directions:
- Heat the oil in a Dutch oven and add the chicken.
- Season with the poultry seasoning, cumin, salt and pepper.
- Lightly brown the chicken.
- Add the zucchini, onion, garlic and chipotle pepper.
- Cook the vegetables with the chicken 5 to 7 minutes to soften.
- Add the tomatoes, tomato sauce and stock.
- Bring to a boil and then reduce the heat to medium-low.
- Simmer for 20 minutes.
- Add the corn and roasted red pepper to the soup and heat through.
- At this point, you can stir the crushed tortilla chips into the soup but I prefer to divide them between the soup dishes and ladle the hot soup over them.
- Garnish each serving with a dollop of sour cream and a generous sprinkle of cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 854.69 Kcal (3578 kJ) | ||
| Calories from fat | 361.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.11g | 62% | |
|---|---|---|---|
| Cholesterol | 56.63mg | 19% | |
| Sodium | 872.99mg | 36% | |
| Potassium | 729.75mg | 16% | |
| Total Carbs | 97g | 32% | |
| Sugars | 5.81g | 23% | |
| Dietary Fiber | 7.99g | 32% | |
| Protein | 28.49g | 57% | |
| Vitamin C | 21.8mg | 36% | |
| Iron | 1.9mg | 10% | |
| Calcium | 262.6mg | 26% | |
| Amount Per 100 g | |||
| Calories | 228.51 Kcal (957 kJ) | ||
| Calories from fat | 96.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.72g | 62% | |
|---|---|---|---|
| Cholesterol | 15.14mg | 19% | |
| Sodium | 233.4mg | 36% | |
| Potassium | 195.11mg | 16% | |
| Total Carbs | 25.93g | 32% | |
| Sugars | 1.55g | 23% | |
| Dietary Fiber | 2.14g | 32% | |
| Protein | 7.62g | 57% | |
| Vitamin C | 5.8mg | 36% | |
| Iron | 0.5mg | 10% | |
| Calcium | 70.2mg | 26% | |
* 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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