Southwest Chicken Soup

Nutrition Facts

Serving Size 10 OZ
Calories 332
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 16.9g
26%
Sat. Fat 9.6g
- - -%
Trans Fat 0.5g
Cholesterol 70.8mg
- - -%
Sodium 917.1mg
40%
Tot. Carb. 30.6g
9%
Dietary Fiber 2.1g
6%
Sugars 4.5g
   Includes 0g Added Sugars
0%
Protein 15g
Vitamin D - 0mcg - 0%
Calcium - mg - 0%
Iron - mg - 0%
Potassium - 0mg - 0%
INGREDIENTS: TP SOUP, SOUTHWEST CHICKEN (Chicken Stock (CHICKEN STOCK (CHICKEN, FRESH ONIONS, FRESH CELERY, FRESH CARROTS, LEMON JUICE (lemon juice), KOSHER SALT (salt, yellow prussiate of soda) )), FRESH POTATOES, CORN (yellow corn.), CHICKEN BREAST (halal certified chicken breast ), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), POBLANO CHILES, FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), FRESH RED PEPPER, FRESH ONIONS, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), KOSHER SALT (salt, yellow prussiate of soda), GARLIC PEELED, CHIPOTLE PEPPERS ( water, chipotle peppers, onions, vinegar, tomato paste, iodized salt, dried peppers, sugar, soybean oil, and spices.), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), CUMIN (cumin))
ALLERGENS: Milk, Wheat, Soybeans, Gluten
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.