Directions:
- Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 170°.
- In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
- Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup. Yield: 8 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.37 Kcal (500 kJ) | ||
| Calories from fat | 23.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.59g | 4% | |
|---|---|---|---|
| Cholesterol | 41.81mg | 14% | |
| Sodium | 407.13mg | 17% | |
| Potassium | 351.48mg | 7% | |
| Total Carbs | 9.45g | 3% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 15.76g | 32% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 0.7mg | 4% | |
| Calcium | 28.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 94.39 Kcal (395 kJ) | ||
| Calories from fat | 18.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 4% | |
|---|---|---|---|
| Cholesterol | 33.06mg | 14% | |
| Sodium | 321.94mg | 17% | |
| Potassium | 277.93mg | 7% | |
| Total Carbs | 7.47g | 3% | |
| Sugars | 1.74g | 9% | |
| Dietary Fiber | 1.51g | 8% | |
| Protein | 12.46g | 32% | |
| Vitamin C | 9.1mg | 19% | |
| Iron | 0.6mg | 4% | |
| Calcium | 22.4mg | 3% | |
* 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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