For more information,
contact the Department of Dietetics at
(906) 225-3490 or toll free at 1-800-562-9753, extension 3490
Nacho Soup
2 quarts chicken broth
1 cup chopped onions
3 cups cubed cooked chicken
1 ½ cups salsa
1 ½ cups chopped green chilies
½ teaspoon garlic powder
3 cups American cheese, grated
¼ cup fresh chopped cilantro or parsley
In a large soup pot, combine broth, onions, chicken, salsa, green chilies, and garlic; simmer until onions are tender and soup is hot.
Add American cheese and heat until cheese melts. Add chopped cilantro just before serving.
Makes 12 servings.
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