Mexican Chicken Tortilla Soup
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
838
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 838 cal. | (40 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 874 mg | (22 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup onions (peeled and diced)
- 2 cloves garlic cloves (minced)
- 2 Tbsps butter
- 4 strips Bacon (chopped)
- 1 medium, yellow pepper (de-seeded and diced)
- 2 medium carrots (peeled and diced)
- 5 cups sweet Corn (canned)
- salt (to taste)
- cayenne pepper (to taste)
- 1 tsp fresh thyme (chopped)
- 3 cups Beef stock
- 8 ozs Chicken breasts (fully cooked)
- 2 Tbsps Lime juice
- 4 Tbsps cilantro (roughly chopped)
- 3 cups Tortilla chip
Preparation steps
1.
In a large Dutch oven melt butter over medium heat. Add onions and garlic and saute until translucent. Add bacon and saute a few minutes longer. Add yellow pepper and carrots and saute a few minutes longer. Drain the canned sweetcorn, add to the pan, stir briefly, then season with salt and cayenne pepper and add the thyme.
2.
Add the beef stock and simmer the soup gently for about 15 minutes. Meanwhile cut the chicken breast into bite-sized pieces. Add to the soup and simmer for an additional 5 minutes. Season the soup with more salt and cayenne pepper, if desired, and add lime juice to taste. Stir in the chopped parsley just before serving. Ladle the soup into bowls and serve immediately with tortilla chips.
