![](https://cdn.statically.io/img/www.allrecipes.com/thmb/F80c-wtDIqoD0WdgDBNcygTVc3c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5944097-469288cfc5054bd1843cc707e1a39aac.jpg)
Ingredients
-
2 tablespoons olive oil
-
1 medium onion, chopped
-
1 tablespoon minced garlic
-
2 (14 ounce) cans chicken broth
-
1 (10.5 ounce) can condensed Cheddar cheese soup
-
1 cup picante sauce
-
2 teaspoons chili powder
-
1 teaspoon dried oregano
-
1 teaspoon ground cumin
-
1 teaspoon dried cilantro
-
¼ teaspoon ground white pepper
-
1 bay leaf
-
1 pound cooked chicken, shredded
-
⅔ cup drained and rinsed canned corn
-
½ cup half-and-half
-
¼ cup tortilla strips
Directions
-
Heat olive oil in a large saucepan over medium heat; stir onion and garlic into hot oil. Sauté until onion has softened and turned translucent, about 5 minutes.
-
Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half; stir to combine. Cover and simmer for 30 minutes.
-
Ladle into bowls and top with tortilla strips.
Nutrition Facts (per serving)
321 | Calories |
19g | Fat |
15g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 321 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 6g | 28% |
Cholesterol 84mg | 28% |
Sodium 1226mg | 53% |
Total Carbohydrate 15g | 6% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 22g | 45% |
Vitamin C 2mg | 3% |
Calcium 100mg | 8% |
Iron 2mg | 12% |
Potassium 345mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.