Ingredients
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1 cup onion, chopped
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1 fresh poblano chile pepper, stemmed, seeded, and chopped
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1 tablespoon olive oil
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1 32 ounce container chicken broth
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1 ½ cup tomato, chopped
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1 teaspoon ground cumin
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½ teaspoon salt
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¼ teaspoon ground black pepper
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4 6 inch corn tortillas, cut into 1/2-inch strips
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2 avocados, halved, seeded, peeled, and chopped
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1 lime, juiced
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2 cup shredded cooked chicken
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1 cup corn kernels
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Cilantro leaves, sliced radishes
Directions
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Preheat oven to 375°F. In a 3-quart saucepan cook onion and poblano in 1 Tbsp. hot olive oil over medium 4 to 5 minutes or until tender, stirring occasionally. Stir in broth, tomato, cumin, 1/2 tsp. salt, and 1/4 tsp. black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally.
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Meanwhile, place tortilla strips in a single layer on a baking sheet. Bake 10 minutes or until crisp.
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Stir chicken and corn into soup; heat through. Just before serving, stir in avocados and lime juice. Top each serving with tortilla strips and, if desired, cilantro and radish slices. Makes 6 servings.
Nutrition Facts (per serving)
| 272 | Calories |
| 13g | Fat |
| 22g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 272 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 2g | 10% |
| Cholesterol 42mg | 14% |
| Sodium 596mg | 26% |
| Total Carbohydrate 22g | 8% |
| Total Sugars 4g | |
| Protein 19g | 38% |
| Vitamin C 66.1mg | 73% |
| Calcium 52mg | 4% |
| Iron 2.5mg | 14% |
| Potassium 773mg | 16% |
| Folate, total 77.5mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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