Directions:
- Thaw shrimp.
- In saucepan, cook onion and cumin in oil about 3 minutes or until onion is tender. Add the chicken broth, V8 juice, salsa, cilantro and lime juice. Bring to a boil. Cover and simmer on low heat for about 8-10minutes.
- Stir in shrimp and chicken. Cook for about 3 minutes or until shrimp turns pink.
- Ladle into serving bowls. Top each serving with broken tortilla chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.24 Kcal (1437 kJ) | ||
| Calories from fat | 192.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.36g | 33% | |
|---|---|---|---|
| Cholesterol | 47.36mg | 16% | |
| Sodium | 1269.26mg | 53% | |
| Potassium | 389.68mg | 8% | |
| Total Carbs | 26.3g | 9% | |
| Sugars | 2.61g | 10% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 12.91g | 26% | |
| Vitamin C | 23.9mg | 40% | |
| Iron | 1.2mg | 7% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 123.56 Kcal (517 kJ) | ||
| Calories from fat | 69.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 33% | |
|---|---|---|---|
| Cholesterol | 17.05mg | 16% | |
| Sodium | 456.91mg | 53% | |
| Potassium | 140.28mg | 8% | |
| Total Carbs | 9.47g | 9% | |
| Sugars | 0.94g | 10% | |
| Dietary Fiber | 0.56g | 6% | |
| Protein | 4.65g | 26% | |
| Vitamin C | 8.6mg | 40% | |
| Iron | 0.4mg | 7% | |
| Calcium | 16.6mg | 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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