Directions:
- Simmer chicken breasts gently in 2 1/2 quart water for about 1 hour, skimming off scum as it appears. Let chicken cool in resulting broth, then debone and shred, setting it aside. Reserve broth, strain, if desired.
- In a large stock pot, combine reserved chicken stock, garlic, onion, stewed tomatoes, tomatoes with green chilies, enchilada sauce, chili powder, cumin, salt and pepper. Bring to a boil; reduce heat. Add shredded chicken, Queso Quesadilla cheese, Cheddar cheese and tortilla pieces. Reduce heat to low. Simmer till cheese melts and tortillas soften. Stir often to prevent cheese from sticking to bottom of pot.
- When cheese has melted, add fresh cilantro and adust seasong. Cool soup to room temperature Cover and store in fridge overnight, letting flavors blend.
- When ready to serve, bring to simmer over low heat, stirring often. Serve with hot cornbread or hush puppies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.12 Kcal (1056 kJ) | ||
| Calories from fat | 136.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.13g | 23% | |
|---|---|---|---|
| Cholesterol | 42.64mg | 14% | |
| Sodium | 263.59mg | 11% | |
| Potassium | 380.05mg | 8% | |
| Total Carbs | 19.83g | 7% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 10.2g | 20% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 1.2mg | 7% | |
| Calcium | 245.4mg | 25% | |
| Amount Per 100 g | |||
| Calories | 116.39 Kcal (487 kJ) | ||
| Calories from fat | 62.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.98g | 23% | |
|---|---|---|---|
| Cholesterol | 19.69mg | 14% | |
| Sodium | 121.68mg | 11% | |
| Potassium | 175.45mg | 8% | |
| Total Carbs | 9.15g | 7% | |
| Sugars | 2.49g | 22% | |
| Dietary Fiber | 1.62g | 14% | |
| Protein | 4.71g | 20% | |
| Vitamin C | 6.8mg | 25% | |
| Iron | 0.5mg | 7% | |
| Calcium | 113.3mg | 25% | |
* 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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