Directions:
- In a Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Add garlic and saute; cook 1 minute longer.
- Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Stir in cilantro. Top each serving with crumbled tortilla chips and cheese. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.68 Kcal (673 kJ) | ||
| Calories from fat | 48.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.36g | 8% | |
|---|---|---|---|
| Cholesterol | 37.4mg | 12% | |
| Sodium | 413.47mg | 17% | |
| Potassium | 402.73mg | 9% | |
| Total Carbs | 14.32g | 5% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 15.96g | 32% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 0.8mg | 4% | |
| Calcium | 76.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 111.89 Kcal (468 kJ) | ||
| Calories from fat | 33.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 8% | |
|---|---|---|---|
| Cholesterol | 26.05mg | 12% | |
| Sodium | 287.94mg | 17% | |
| Potassium | 280.46mg | 9% | |
| Total Carbs | 9.97g | 5% | |
| Sugars | 1.46g | 8% | |
| Dietary Fiber | 1.7g | 10% | |
| Protein | 11.11g | 32% | |
| Vitamin C | 5.7mg | 14% | |
| Iron | 0.6mg | 4% | |
| Calcium | 53.2mg | 8% | |
* 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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