Directions:
- Wash chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot; cover. Bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done.
- Remove chicken from pot and place on a cutting board.
- Add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot.
- Dice chicken and add back into soup. Stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. Season to taste with salt & pepper, cumin and chili powder.
- Serve while hot. Also good reheated the next day.
- Garnish with a squeeze of fresh lime and your favorite toppings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.08 Kcal (762 kJ) | ||
| Calories from fat | 52.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 9% | |
|---|---|---|---|
| Cholesterol | 38.21mg | 13% | |
| Sodium | 405.45mg | 17% | |
| Potassium | 373.58mg | 8% | |
| Total Carbs | 16.32g | 5% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 17.06g | 34% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 22.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 93.17 Kcal (390 kJ) | ||
| Calories from fat | 26.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 9% | |
|---|---|---|---|
| Cholesterol | 19.55mg | 13% | |
| Sodium | 207.46mg | 17% | |
| Potassium | 191.16mg | 8% | |
| Total Carbs | 8.35g | 5% | |
| Sugars | 1.39g | 11% | |
| Dietary Fiber | 0.68g | 5% | |
| Protein | 8.73g | 34% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.2mg | 2% | |
| Calcium | 11.7mg | 2% | |
* 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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