Directions:
- Rinse chicken; cut into 1-inch chunks.
- Rinse chilies, then trim and discard stems, seeds, and veins. Cut chilies lengthwise into 1/8- to 1/4-inch strips.
- In a 4- to 5-quart pan over high heat, bring chilies, onion, and broth to a boil. Reduce heat, cover, and simmer 5 minutes. Add chicken, cover, and simmer until meat is no longer pink in center of thickest part (cut to test), about 4 minutes.
- Meanwhile, cut tortillas into 1-inch squares. Divide squares equally among wide soup bowls.
- Ladle soup over tortillas. Add lime juice to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1623.09 Kcal (6796 kJ) | ||
| Calories from fat | 439.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.8g | 75% | |
|---|---|---|---|
| Cholesterol | 72.52mg | 24% | |
| Sodium | 3516.66mg | 147% | |
| Potassium | 753.1mg | 16% | |
| Total Carbs | 273.9g | 91% | |
| Sugars | 142.69g | 571% | |
| Dietary Fiber | 21.38g | 86% | |
| Protein | 13.07g | 26% | |
| Vitamin C | 159.8mg | 266% | |
| Iron | 1.4mg | 8% | |
| Calcium | 160.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 178.74 Kcal (748 kJ) | ||
| Calories from fat | 48.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 75% | |
|---|---|---|---|
| Cholesterol | 7.99mg | 24% | |
| Sodium | 387.25mg | 147% | |
| Potassium | 82.93mg | 16% | |
| Total Carbs | 30.16g | 91% | |
| Sugars | 15.71g | 571% | |
| Dietary Fiber | 2.35g | 86% | |
| Protein | 1.44g | 26% | |
| Vitamin C | 17.6mg | 266% | |
| Iron | 0.2mg | 8% | |
| Calcium | 17.7mg | 16% | |
* 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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