Mexican Chicken Chowder

Nutrition Facts

Serving Size 10 OZ

Calories 279

Calories from Fat 0.2

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 9.4g

15%

Sat. Fat 5.2g

- - -%

Trans Fat 0.1g

Cholesterol 53.2mg

- - -%

Sodium 887.8mg

39%

Amount/Serving

%DV*

Tot. Carb. 26.7g

Dietary Fiber 7.6g

22%

Sugars 4.1g

Includes 0.2g Added Sugars

Protein 19.2g

Vitamin D - 0.1mcg - 0%

Calcium - 141.4mg - 14%

Iron - 2.6mg - 32%

Potassium - 661.3mg - 14%

INGREDIENTS: WHITE BEANS (great northern beans, water, salt, calcium chloride ), WATER, CHICKEN BREAST (halal certified chicken breast ), FRESH ONIONS, SOUR CREAM (cultured cream (milk), enzyme contains: milk), GREEN CHILIES (green chile peppers, water, less than 2% of: calcium chloride, citric acid, salt. ), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), MONTEREY JACK CHEESE (monterey jack cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor). contains: milk), WATER, CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free), CORN OIL (corn oil ), CORNSTARCH (corn starch), KOSHER SALT (salt, yellow prussiate of soda), GARLIC POWDER (garlic powder.), CUMIN (cumin), OREGANO (oregano.), BLACK PEPPER (black pepper), CAYENNE PEPPER (ground cayenne pepper. )

ALLERGENS: Milk

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.