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Ingredients
- 3 (14 1/2 ounce.) cans chicken broth
- 1 c. minced cooked chicken
- 4 c. (4 ounce.) minced green chilies, liquid removed
- 1 c. minced onions
- 1 c. minced tomatoes
- 1 teaspoon cilantro leaves
- 1 teaspoon chili pwdr
- 3/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon warm pepper sauce
- 1 pkg. frzn vegetable mix of corn, red peppers and green peppers
- 1 c. crushed tortilla chips
- 1 1/2 c. shredded Monterey Jack cheese
Directions
- In large saucepan, combine chicken broth, chicken, green chilies, onions, tomatoes, cilantro, chili pwdr, cumin, salt, pepper and warm pepper sauce. Bring to a boil. Reduce heat and simmer uncovered 10 min. Stir in vegetables. Simmer again 20 min, stirring occasionally.
- Stir in 1 c. crushed chips and cheese. Heat till cheese melts, stirring frequently. Garnish with additional chips. 6 (1 1/2 c.) servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2507g | |
| Calories 2613 | |
| Calories from Fat 1182 | 45% |
| Total Fat 131.48g | 164% |
| Saturated Fat 46.03g | 184% |
| Trans Fat 0.17g | |
| Cholesterol 272mg | 91% |
| Sodium 4364mg | 182% |
| Potassium 3497mg | 100% |
| Total Carbs 253.44g | 68% |
| Dietary Fiber 28.8g | 96% |
| Sugars 24.37g | 16% |
| Protein 114.96g | 184% |
