Directions:
- Preheat oven to 400 degrees. In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce heat to medium; simmer until chicken is cooked through, about 15 minutes.Transfer chicken to a plate; let cool.
- Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-inch strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.
- Using a large spoon, skim fat from surface of broth in pot, and strain liquid through a sieve into a clean pot (you should have about 8 cups). Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.77 Kcal (2088 kJ) | ||
| Calories from fat | 331.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.87g | 57% | |
|---|---|---|---|
| Cholesterol | 52.64mg | 18% | |
| Sodium | 718.91mg | 30% | |
| Potassium | 573.33mg | 12% | |
| Total Carbs | 26.67g | 9% | |
| Sugars | 3.55g | 14% | |
| Dietary Fiber | 7.44g | 30% | |
| Protein | 18.08g | 36% | |
| Vitamin C | 55.9mg | 93% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 13.9mg | 77% | |
| Calcium | 511.1mg | 51% | |
| Amount Per 100 g | |||
| Calories | 145.87 Kcal (611 kJ) | ||
| Calories from fat | 97.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.78g | 57% | |
|---|---|---|---|
| Cholesterol | 15.4mg | 18% | |
| Sodium | 210.26mg | 30% | |
| Potassium | 167.68mg | 12% | |
| Total Carbs | 7.8g | 9% | |
| Sugars | 1.04g | 14% | |
| Dietary Fiber | 2.17g | 30% | |
| Protein | 5.29g | 36% | |
| Vitamin C | 16.3mg | 93% | |
| Vitamin A | 0.4mg | 44% | |
| Iron | 4.1mg | 77% | |
| Calcium | 149.5mg | 51% | |
* 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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