Directions:
- Preheat covered pot.
- Soften 1/2 cup of diced red bell pepper in pot sprayed with nonstick cooking spray.
- Add chicken stock.
- Add seasonings: chili, cumin, garlic, liquid smoke and cilantro to broth.
- Add chicken to broth and bring to simmer.
- In a bowl, place can of diced tomatoes with chilies (and juice) to 2 cups of water. With immersion blender, smooth to puree. Then add to soup pot.
- Simmer for 20 minutes until flavors meld.
- Spoon into warm soup bowls.
- Top with cheddar/jack cheese.
- May top with sour cream if preferred.
- If needing a low carb crunch, consider a few pork rinds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 529.12 Kcal (2215 kJ) | ||
| Calories from fat | 118.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.13g | 20% | |
|---|---|---|---|
| Cholesterol | 39.93mg | 13% | |
| Sodium | 438.26mg | 18% | |
| Potassium | 354.94mg | 8% | |
| Total Carbs | 19.08g | 6% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 16.98g | 34% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 6.9mg | 39% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 164.23 Kcal (688 kJ) | ||
| Calories from fat | 36.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.07g | 20% | |
|---|---|---|---|
| Cholesterol | 12.39mg | 13% | |
| Sodium | 136.03mg | 18% | |
| Potassium | 110.17mg | 8% | |
| Total Carbs | 5.92g | 6% | |
| Sugars | 0.22g | 3% | |
| Dietary Fiber | 0.16g | 2% | |
| Protein | 5.27g | 34% | |
| Vitamin C | 3.8mg | 20% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 2.2mg | 39% | |
| Calcium | 12mg | 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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