Directions:
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onions, garlic and jalapenos. Cook 3 – 4 minutes or until slightly softened. Stir in cumin, chili powder and cayenne pepper. Cook 1 more minute.
- Pour in roasted tomatoes and chicken broth. Bring to a boil and reduce heat to medium low to simmer. Stir in beans, kosher salt, chicken, corn, lime juice and lime zest. Allow to simmer 10 – 15 more minutes. While the soup is simmering prepare your tortilla strips.
- Preheat oven to 375 degrees. Drizzle remaining olive oil over the corn tortillas, cut into strips and bake for 5 – 7 minutes or until crispy.
- Ladle soup into bowls, top with corn tortilla strips and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 617.51 Kcal (2585 kJ) | ||
| Calories from fat | 335.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.3g | 57% | |
|---|---|---|---|
| Cholesterol | 160.12mg | 53% | |
| Sodium | 1808.47mg | 75% | |
| Potassium | 765.61mg | 16% | |
| Total Carbs | 29.19g | 10% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 36.58g | 73% | |
| Vitamin C | 33.4mg | 56% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 3mg | 17% | |
| Calcium | 85.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 115.46 Kcal (483 kJ) | ||
| Calories from fat | 62.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 57% | |
|---|---|---|---|
| Cholesterol | 29.94mg | 53% | |
| Sodium | 338.13mg | 75% | |
| Potassium | 143.14mg | 16% | |
| Total Carbs | 5.46g | 10% | |
| Sugars | 0.67g | 14% | |
| Dietary Fiber | 0.81g | 17% | |
| Protein | 6.84g | 73% | |
| Vitamin C | 6.2mg | 56% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.6mg | 17% | |
| Calcium | 16.1mg | 9% | |
* 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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