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Mexican Chicken Cheese Soup Ranchero

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INGREDIENTS

  • 3 (12 oz.) boneless, skinless chicken breast halves
  • 1 Tbsp. fresh lime juice
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 3 cans (14 oz. each) reduced sodium chicken broth
  • 3 cups (6 oz.) broken baked corn tortilla chips
 

DIRECTIONS

  • 1

    Place chicken on plate; brush both sides with lime juice. Sprinkle chili powder and cumin over both sides of chicken; let stand 10 minutes.

  • 2

    Preheat grill or broiler. Grill or broil chicken 5 minutes per side or until cooked through. Cool; cut into 1/2-inch pieces.

  • 3

    Heat broth to a boil in large saucepan. Add tortilla chips; cover and let stand 10 minutes. Puree mixture in batches in food processor or blender; return to saucepan. Stir 1-1/2 cups cheese into broth mixture; cook over low heat until melted, stirring frequently. Stir in salsa and chicken; heat through. Ladle into bowls; if desired, top with sour cream. Sprinkle with cilantro and remaining cheese.

Mexican Chicken Cheese Soup Ranchero
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SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Yield: Serves: 6

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 303

Total Fat 14.1g

Saturated Fat 8.2g

Trans Fat 4.2g

Polyunsaturated Fat 1.2g

Cholesterol 76mg

Sodium 854mg

Carbohydrates 17g

Protein 26g

Dietary Fiber 3g

Vitamin A 26%

Vitamin C 1%

Calcium 285%

Iron 1%