Directions:
- Warm vegetable oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, chili powder and crushed red pepper; cook mixture for 30 seconds, stirring.
- Stir in broth and tomatoes and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chicken and cook until heated through, 1 to 2 minutes. Season with salt. Stir in cilantro. Divide tortilla chips among 4 shallow soup bowls. Ladle soup on top of chips and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2355.25 Kcal (9861 kJ) | ||
| Calories from fat | 1296.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 144.03g | 222% | |
|---|---|---|---|
| Cholesterol | 203.48mg | 68% | |
| Sodium | 3880.12mg | 162% | |
| Potassium | 3672.98mg | 78% | |
| Total Carbs | 184.58g | 62% | |
| Sugars | 20.76g | 83% | |
| Dietary Fiber | 16.86g | 67% | |
| Protein | 108.02g | 216% | |
| Vitamin C | 44.9mg | 75% | |
| Iron | 11.9mg | 66% | |
| Calcium | 504mg | 50% | |
| Amount Per 100 g | |||
| Calories | 117.77 Kcal (493 kJ) | ||
| Calories from fat | 64.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 222% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 68% | |
| Sodium | 194.03mg | 162% | |
| Potassium | 183.67mg | 78% | |
| Total Carbs | 9.23g | 62% | |
| Sugars | 1.04g | 83% | |
| Dietary Fiber | 0.84g | 67% | |
| Protein | 5.4g | 216% | |
| Vitamin C | 2.2mg | 75% | |
| Iron | 0.6mg | 66% | |
| Calcium | 25.2mg | 50% | |
* 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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