Slow Cooker Chicken Tortilla Soup - 33.3g Carbs, 5.5g Fiber, 3.9g Sugar
From: www.chefscatalog.com
2 lb boneless skinless chicken, cut into bite size pieces
15 oz can roasted diced tomatoes
10 oz can enchilada sauce
1 large onion, chopped
2 stalks celery, chopped
1 Tbsp minced canned chipotle chile in adobo sauce, or to taste
4 cloves garlic, minced
4 cups low-sodium chicken broth
2 tsp cumin
1 tsp ancho chili powder
15 oz can hominy, drained and rinsed
1 bay leaf
1/2 cup fresh cilantro leaves
7 corn tortillas
2 to 3 Tbsp canola OR vegetable oil
4 limes
Sea salt
In a 4 to 7 quart slow cooker, add chicken, tomatoes, enchilada sauce, onion, celery, chipotle chile, garlic, broth, salt and pepper, cumin, chili powder, hominy and bay leaf and stir to combine. Cover and set slow cooker on low. Let cook 6 to 8 hours (or 3 to 4 hours on a high setting). About 60 minutes before serving, stir in cilantro leaves. Taste for seasoning and adjust as needed.
Preheat oven to 400 F. Cut tortillas into 1/4-inch strips. In a mixing bowl, toss tortilla strips with oil, the juice of 1 lime (or to taste), and sea salt. Toss together until strips are evenly coated. Spread strips in an single layer in a rimmed baking sheet or jelly roll pan. Bake in pre-heated oven 10 to 15 minutes or until crisp.
Serve soup with tortilla chips, lime wedges, sour cream, or Mexican cheese.
Nutrition From: www.caloriecount.about.com
Does not include limes or sea salt. Also, does not include tortilla chips, lime wedges, sour cream, or Mexican cheese to serve with.
Serves: 6
Serving Size: 567 g
Nutrition per Serving: 499 Calories, 156 Calories from Fat, 17.4g Total Fat, 4.2g Saturated Fat, 0g Trans Fat, 135mg Cholesterol, 778mg Sodium, 654mg Potassium, 33.3g Total Carbs, 5.5g Dietary Fiber, 3.9g Sugars, 48.9g Protein
Vitamin A 8% - Vitamin C 8% - Calcium 8% - Iron 21%
Nutrition Grade: B
Good points: Low in sugar - High in niacin - High in selenium
Posted by: chefgloria1030@yahoo.com
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