Lower fat: 510 kcal (20g fats, 6g saturated fats, 26mg cholesterol, 42g carbohydrates, 44g protein.) Substitute 3 Tbsp for butter. Choose “Baked” tortilla chips. Substitute 1 (8 oz) package of fat-free cream cheese & 1 Tbsp red pepper flakes for Pepper Jack cheese, and blend thoroughly. Choose “Reduced-Fat” cheese for Cheddar & Colby Monterey Jack Cheese. If you choose “low fat” or “fat-free” cheeses, It likely will not melt and have the same texture of this recipe. Optional: The amount of shredded cheese can be lowered to further reduce total fats.
Lower carbohydrate: 752 kcal (49g fats, 15.5g carbohydrates, 3g fiber, 5g sugar, 63g protein.) Substitute ¼ tsp xanthan gum and 1 cup each of sour cream and half and half in place of soups. Choose protein chips or other low-carb chips, or cucumber slices.
Lower sodium: 784 kcal (55g fats, 744mg sodium, 38g carbohydrates, 40g protein.) Use unsalted butter. Use “No Salt Added” tomato sauce. Substitute Unsalted Cream of Mushroom & Unsalted Cream of Chicken for the soups. Substitute 1 (8 oz) package of cream cheese & 1 Tbsp red pepper flakes for the pepper jack cheese. Use “Lightly Salted” tortilla chips. Optional: The amount of shredded cheese can be lowered to further reduce the sodium.
Dairy-free: 767 kcal (47g fats, 53g carbohydrates, 36g protein.) Substitute coconut oil for butter. Add 3 Tbsp flour. Substitute vegan sour cream and cream cheese for the soups. Use vegan cheese.
Gluten-free: 829 kcal (56g fats, 39g carbohydrates, 45g protein.) If gluten-free cream of mushroom, and cream of celery soups are unavailable, then substitute 1 cup each of half and half and Light sour cream. Add 3 Tbsp Tapioca flour to the butter.