4 Serves
45 Mins
Heat the cooking oil in a large stock pot over medium-high heat.
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NigerianVitamin E
7 mg / 15 mgVitamin K
65 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
450 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
163 mg / 420 mgPhosphorus
671 mg / 1,250 mgPotassium
1635 mg / 4,700 mgSodium
1450 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
13 g / 28 gSugar
10 g / 50 gSaturated Fat
14 g / 20 gCholesterol
89 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Add the chopped onions, fresh cilantro, and minced garlic to the pot and sauté until fragrant and softened.
Stir in the diced tomatoes and spice blend, then bring the mixture to a gentle boil.
Pour in the chicken stock and add the sliced carrots. Bring the soup back to a boil, then reduce the heat to medium and simmer until the carrots are tender.
Stir in the rotisserie chicken, half of the white cheese, and one cup of crushed tortilla chips, cooking just until the chicken is heated through.
Ladle the soup into bowls and garnish with the remaining white cheese, fresh cilantro, sliced avocado, and additional tortilla chips.
21
g36
g17
g
