Directions:
- Cut chicken in to small bite-sized pieces.
- Heat oil in a large skillet over medium-high heat.
- Add chicken and garlic and cook until golden brown.
- Move to a large stock pot and add oregano, chipotle chiles, tomatoes, beans, broth, and corn.
- Bring soup to a boil.
- Cover and simmer on low heat for 10-15 minutes.
- Remove from heat and stir in cilantro and broken tortilla chips or strips.
- Serve with a dash of sour cream, avocados, and shredded cheese on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1167.73 Kcal (4889 kJ) | ||
| Calories from fat | 303.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.74g | 52% | |
|---|---|---|---|
| Cholesterol | 110.08mg | 37% | |
| Sodium | 1872.5mg | 78% | |
| Potassium | 973.81mg | 21% | |
| Total Carbs | 160.07g | 53% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 12.1g | 48% | |
| Protein | 58.74g | 117% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 7mg | 39% | |
| Calcium | 506.8mg | 51% | |
| Amount Per 100 g | |||
| Calories | 277.81 Kcal (1163 kJ) | ||
| Calories from fat | 72.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 52% | |
|---|---|---|---|
| Cholesterol | 26.19mg | 37% | |
| Sodium | 445.48mg | 78% | |
| Potassium | 231.67mg | 21% | |
| Total Carbs | 38.08g | 53% | |
| Sugars | 1.09g | 18% | |
| Dietary Fiber | 2.88g | 48% | |
| Protein | 13.97g | 117% | |
| Vitamin C | 0.8mg | 5% | |
| Iron | 1.7mg | 39% | |
| Calcium | 120.6mg | 51% | |
* 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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