Directions:
- Fill a large pot with 8 cups of water. Add chicken breast, garlic powder, and parsley. Set stove to medium-high heat and cook for 20 minutes.
- Once chicken is fully cooked, pour the contents of the pot into a colander so only the chicken remains. Using two forks shred the chicken into small pieces.
- In a medium pot sprayed with nonstick spray, cook onions, garlic, seasoning, and spices over medium heat until onions soften, 3 to 5 minutes.
- Add chicken broth and bring to a boil. Then reduce heat to low and simmer for 10 minutes.
- Add the corn and diced tomatoes, and continue to cook for 5 minutes.
- Add chicken, jalapeno, and lime juice. Stir for 2 to 3 minutes to thoroughly blend flavors.
- Once ready to serve, top each serving with crushed chips and, if desired, cilantro, sour cream and cheese.
- PER SERVING: 101 calories, 1g fat, 13g carbs, 1.5g fiber, 4g sugar, 11g protein
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.3 Kcal (1898 kJ) | ||
| Calories from fat | 105.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.72g | 18% | |
|---|---|---|---|
| Cholesterol | 145.01mg | 48% | |
| Sodium | 4558.49mg | 190% | |
| Potassium | 187.3mg | 4% | |
| Total Carbs | 11.61g | 4% | |
| Sugars | 2.49g | 10% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 79.38g | 159% | |
| Vitamin C | 11.7mg | 19% | |
| Iron | 0.4mg | 2% | |
| Calcium | 49.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 154.15 Kcal (645 kJ) | ||
| Calories from fat | 35.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 18% | |
|---|---|---|---|
| Cholesterol | 49.31mg | 48% | |
| Sodium | 1550.17mg | 190% | |
| Potassium | 63.69mg | 4% | |
| Total Carbs | 3.95g | 4% | |
| Sugars | 0.85g | 10% | |
| Dietary Fiber | 0.45g | 5% | |
| Protein | 26.99g | 159% | |
| Vitamin C | 4mg | 19% | |
| Iron | 0.1mg | 2% | |
| Calcium | 16.8mg | 5% | |
* 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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