Directions:
- In a pot, melt butter over medium heat. Add garlic, onion, red pepper, and chili powder; sauté for about 5 minutes or until softened. Stir in chicken stock and tomato paste and bring to a simmer. Whisk flour into milk and stir into pot; stir in chicken. Cook, stirring often, for 5-10 minutes or until soup is slightly thickened and chicken is no longer pink inside.
- Stir in tortilla chips and corn; cook for 2 minutes or until heated through. Season to taste with salt and hot pepper sauce. Sprinkle each serving with tomatoes, cheese and coriander.
- COOKING TIP: To make sure chicken stays nice and tender, keep the soup at a low simmer and don't let it boil.
- FOR THE ADVENTUROUS: Add 1/4 teaspoons hot pepper flakes and 1 can (4oz) diced green chilies, drained, with the garlic.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.87 Kcal (1678 kJ) | ||
| Calories from fat | 124.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.88g | 21% | |
|---|---|---|---|
| Cholesterol | 42.98mg | 14% | |
| Sodium | 531.1mg | 22% | |
| Potassium | 781.5mg | 17% | |
| Total Carbs | 48.53g | 16% | |
| Sugars | 11.02g | 44% | |
| Dietary Fiber | 4.39g | 18% | |
| Protein | 22.28g | 45% | |
| Vitamin C | 30.8mg | 51% | |
| Iron | 1.3mg | 7% | |
| Calcium | 215.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 108.93 Kcal (456 kJ) | ||
| Calories from fat | 33.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 21% | |
|---|---|---|---|
| Cholesterol | 11.68mg | 14% | |
| Sodium | 144.32mg | 22% | |
| Potassium | 212.36mg | 17% | |
| Total Carbs | 13.19g | 16% | |
| Sugars | 3g | 44% | |
| Dietary Fiber | 1.19g | 18% | |
| Protein | 6.05g | 45% | |
| Vitamin C | 8.4mg | 51% | |
| Iron | 0.4mg | 7% | |
| Calcium | 58.5mg | 22% | |
* 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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