Directions:
- Heat olive oil in a soup pan on medium high. Add tomatoes, onion, jalapeños and garlic. Cook for 15 minutes or until tomatoes are nice and pulpy.
- Add chicken broth, cumin, salt and pepper and cook covered on medium low for 10 minutes.
- Add chicken and cook covered on medium low for an additional 5 minutes and serve.
- I always garnish this soup with fresh cilantro, a squeeze of lime juice, some diced avocado and some crunchy tortilla strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.8 Kcal (1653 kJ) | ||
| Calories from fat | 244.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.18g | 42% | |
|---|---|---|---|
| Cholesterol | 50.87mg | 17% | |
| Sodium | 1492.02mg | 62% | |
| Potassium | 610.73mg | 13% | |
| Total Carbs | 18.18g | 6% | |
| Sugars | 1.62g | 6% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 18.3g | 37% | |
| Vitamin C | 26.7mg | 44% | |
| Iron | 1.2mg | 7% | |
| Calcium | 44.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 96.98 Kcal (406 kJ) | ||
| Calories from fat | 60.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 42% | |
|---|---|---|---|
| Cholesterol | 12.49mg | 17% | |
| Sodium | 366.48mg | 62% | |
| Potassium | 150.01mg | 13% | |
| Total Carbs | 4.47g | 6% | |
| Sugars | 0.4g | 6% | |
| Dietary Fiber | 0.17g | 3% | |
| Protein | 4.49g | 37% | |
| Vitamin C | 6.6mg | 44% | |
| Iron | 0.3mg | 7% | |
| Calcium | 11mg | 4% | |
* 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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