Directions:
- Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
- While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1267.13 Kcal (5305 kJ) | ||
| Calories from fat | 674.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.98g | 115% | |
|---|---|---|---|
| Cholesterol | 109.93mg | 37% | |
| Sodium | 2051.15mg | 85% | |
| Potassium | 1583.5mg | 34% | |
| Total Carbs | 99.92g | 33% | |
| Sugars | 12.18g | 49% | |
| Dietary Fiber | 15.96g | 64% | |
| Protein | 58.96g | 118% | |
| Vitamin C | 53.7mg | 89% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 17.1mg | 95% | |
| Calcium | 525.2mg | 53% | |
| Amount Per 100 g | |||
| Calories | 167.77 Kcal (702 kJ) | ||
| Calories from fat | 89.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.93g | 115% | |
|---|---|---|---|
| Cholesterol | 14.55mg | 37% | |
| Sodium | 271.58mg | 85% | |
| Potassium | 209.66mg | 34% | |
| Total Carbs | 13.23g | 33% | |
| Sugars | 1.61g | 49% | |
| Dietary Fiber | 2.11g | 64% | |
| Protein | 7.81g | 118% | |
| Vitamin C | 7.1mg | 89% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 2.3mg | 95% | |
| Calcium | 69.5mg | 53% | |
* 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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