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Description
from Kathy Allen :)
Ingredients
US|METRIC
10 SERVINGS
- 2 oz. butter
- 1 onion (peeled and chopped)
- 1 Tbsp. garlic (crushed)
- 7 cups chicken stock
- 3 cups tomato puree (canned)
- 2 Tbsp. ground cumin
- 1 Tbsp. ground black pepper
- 1 1/2 cups chopped green chilies (canned)
- 3 cups frozen corn
- 4 cups chicken (cooked and cubed)
- 2 cans kidney beans
- 1/4 cup sugar (to taste)
- 2 Tbsp. fresh cilantro
- 1/3 cup chicken base
- tortilla chips
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Directions
- Heat butter in a large saucepan. Add onion and garlic. Cook over high heat until soft, stirring often, about 5 minutes.
- Add chicken stock, pureed tomatoes, cumin, pepper and green chilies. Simmer 15 minutes.
- Add corn and chicken breast. Simmer 5 minutes.
- To serve, place soup in bowls, sprinkle jack cheese on top and serve chips on the side.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol75mg25% |
Sodium670mg28% |
Potassium1090mg31% |
Protein31g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber3g12% |
Sugars15g |
Vitamin A20% |
Vitamin C160% |
Calcium8% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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