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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (682g) Recipe makes 3 servings |
||
| Calories 399 | ||
| Calories from Fat 143 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.9g | 24% | |
| Saturated Fat 4.4g | 21% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 69mg | 23% | |
| Sodium 2046mg | 85% | |
| Potassium 1126mg | 32% | |
| Total Carbohydrate 38.3g | 12% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 7.2g | ||
| Protein 29.2g | 58% | |
Ingredients
- 16 ounces salsa
- 14 ounces chicken broth
- 8 ounces mexicorn
- 10 ounces kidney beans
- 1 lb chicken, cooked (I like to just buy the roasted chickens at the deli and pull it apart)
- cheddar cheese (optional)
- sour cream (optional)
- red hot blues tortilla chips (optional, but highly recommended!)
Directions
1
In a medium pot, mix all canned ingredients. Add chicken. Once heated through, it's ready to eat! Top with cheese, sour cream and tortilla chips.
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