Directions:
- In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute.
- Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring.
- Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup of broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 952.32 Kcal (3987 kJ) | ||
| Calories from fat | 613.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.12g | 105% | |
|---|---|---|---|
| Cholesterol | 175.91mg | 59% | |
| Sodium | 2205.15mg | 92% | |
| Potassium | 1325.48mg | 28% | |
| Total Carbs | 46.26g | 15% | |
| Sugars | 8.9g | 36% | |
| Dietary Fiber | 6.15g | 25% | |
| Protein | 40.77g | 82% | |
| Vitamin C | 41.4mg | 69% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.5mg | 8% | |
| Calcium | 542.2mg | 54% | |
| Amount Per 100 g | |||
| Calories | 132.54 Kcal (555 kJ) | ||
| Calories from fat | 85.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.48g | 105% | |
|---|---|---|---|
| Cholesterol | 24.48mg | 59% | |
| Sodium | 306.9mg | 92% | |
| Potassium | 184.47mg | 28% | |
| Total Carbs | 6.44g | 15% | |
| Sugars | 1.24g | 36% | |
| Dietary Fiber | 0.86g | 25% | |
| Protein | 5.67g | 82% | |
| Vitamin C | 5.8mg | 69% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.2mg | 8% | |
| Calcium | 75.5mg | 54% | |
* 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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