Chicken Tortilla Soup

Nutrition Facts

Serving Size 10 OZ
Calories 200
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 6g
9%
Sat. Fat 1g
- - -%
Trans Fat 0g
Cholesterol 45mg
- - -%
Sodium 1099mg
48%
Tot. Carb. 16g
5%
Dietary Fiber 2g
6%
Sugars 4g
   Includes 0g Added Sugars
0%
Protein 19g
Vitamin D - 0mcg - 0%
Calcium - 44mg - 4%
Iron - 5mg - 63%
Potassium - 324mg - 7%
INGREDIENTS: TP SOUP, CHICKEN TORTILLA (CHICKEN BREAST (halal certified chicken breast ), Chicken Stock (CHICKEN STOCK (CHICKEN, FRESH ONIONS, FRESH CELERY, FRESH CARROTS, LEMON JUICE (lemon juice), KOSHER SALT (salt, yellow prussiate of soda) )), GREEN CHILIES (green chile peppers, water, less than 2% of: calcium chloride, citric acid, salt. ), CORN (sweet corn, onion, red bell pepper, green bell pepper, olive oil, contains less than 2% of citric acid, dehydrated garlic and onion, maltodextrin, natural flavors (including grill and smoke), paprika, salt, spices, sugar. ), CORN TORTILLA (white and yellow corn, water, contains 2% or less of the following: cellulose and/or gaur gum, preservatives (calcium propionate, propionic acid, methyl propylparaben, potassium sorbate, sorbic acid), fumaric acid and phosphoric acid.), CILANTRO, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), CHIPOTLE PEPPERS ( water, chipotle peppers, onions, vinegar, tomato paste, iodized salt, dried peppers, sugar, soybean oil, and spices.), LIME JUICE (lime juice from concentrate (water, concentrated lime juice), and less than 2% of lime oil, sodium benzoate (preservative), sodium metabisulfite (preservative). contains: sulfites. ), KOSHER SALT (salt, yellow prussiate of soda), CUMIN (cumin))
ALLERGENS: Soybeans
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.