Directions:
- Place the chile pieces and tomatoes (with juice) into a blender or food processor.
- Heat the oil in a Dutch oven over medium-high heat. When hot, add the onions and garlic and cook until starting to brown, about 8 minutes.
- Pick out the onion and garlic with a pair of tongs or slotted spoon, and transfer to the blender. Process until smooth.
- Return the pan to medium-high heat. When hot, add the puree and stirring frequently, cook until thickened to the consistency of tomato paste, about 10 to 12 minutes.
- Add the broth and epazote. Reduce the heat to medium-low and simmer for 10 minutes. Taste and season with salt.
- Divide the poached chicken, diced avocado, cheese and tortilla chips between serving bowls. Ladle soup into bowls, and garnish with the sour cream and a lime wedge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1608.2 Kcal (6733 kJ) | ||
| Calories from fat | 733.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.45g | 125% | |
|---|---|---|---|
| Cholesterol | 95.56mg | 32% | |
| Sodium | 3376.58mg | 141% | |
| Potassium | 1428.7mg | 30% | |
| Total Carbs | 170.94g | 57% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 16.57g | 66% | |
| Protein | 49.01g | 98% | |
| Vitamin C | 42.4mg | 71% | |
| Iron | 3.1mg | 17% | |
| Calcium | 325.6mg | 33% | |
| Amount Per 100 g | |||
| Calories | 166.67 Kcal (698 kJ) | ||
| Calories from fat | 75.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 125% | |
|---|---|---|---|
| Cholesterol | 9.9mg | 32% | |
| Sodium | 349.93mg | 141% | |
| Potassium | 148.06mg | 30% | |
| Total Carbs | 17.72g | 57% | |
| Sugars | 0.57g | 22% | |
| Dietary Fiber | 1.72g | 66% | |
| Protein | 5.08g | 98% | |
| Vitamin C | 4.4mg | 71% | |
| Iron | 0.3mg | 17% | |
| Calcium | 33.7mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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