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Add a photoServings: 4
Ingredients
- 1/2 c. Minced onion
- 2 x Garlic cloves chopped
- 1 Tbsp. Extra virgin olive oil
- 1 jar Salsa - (8 ounce)
- 3Â 1/2 c. Chicken stock
- 1/3 lb Tortilla chips
- 1Â 1/2 c. Cooked chicken cut into cubes
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Freshly-minced cilantro
- Â Â Diced avocado
- Â Â Lowfat sour cream
Directions
- In a saucepan, cook the onion in the extra virgin olive oil over low heat till caramelized, about 20 min. Add in the garlic and cook 5 min longer.
- Add in the salsa, chicken stock, and simmer, uncovered for about 20 min. Stir in the tortilla chips and simmer for 10 min longer, till the chips soften. Stir in the chicken and cook till heated through.
- Serve the soup garnished with cilantro, avocado and a dollop of lowfat sour cream.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 4 servings | |
| Calories 409 | |
| Calories from Fat 220 | 54% |
| Total Fat 24.51g | 31% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.03g | |
| Cholesterol 45mg | 15% |
| Sodium 478mg | 20% |
| Potassium 516mg | 15% |
| Total Carbs 30.52g | 8% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.31g | 1% |
| Protein 16.79g | 27% |
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