Directions:
- Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
- Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans(black and pinto), corn, chicken, salsa, lime juice, tomato sauce, rotel tomatoes with chiles and the chilies, onion, garlic. Reduce heat to low, stir and simmer until chicken and veggies are heated through.
- Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.
- Other Toppings You Can Use:
- Sour Cream
- Shredded Monterey Jack OR Cheddar cheese OR a pre-mixed Mexican blend
- Sliced black olives
- Sliced green onions
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 582.96 Kcal (2441 kJ) | ||
| Calories from fat | 244.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.13g | 42% | |
|---|---|---|---|
| Cholesterol | 50.87mg | 17% | |
| Sodium | 2189.75mg | 91% | |
| Potassium | 1198.86mg | 26% | |
| Total Carbs | 63.66g | 21% | |
| Sugars | 11.55g | 46% | |
| Dietary Fiber | 8.14g | 33% | |
| Protein | 25.46g | 51% | |
| Vitamin C | 25.4mg | 42% | |
| Iron | 4.1mg | 23% | |
| Calcium | 84.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 119.92 Kcal (502 kJ) | ||
| Calories from fat | 50.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 42% | |
|---|---|---|---|
| Cholesterol | 10.46mg | 17% | |
| Sodium | 450.44mg | 91% | |
| Potassium | 246.61mg | 26% | |
| Total Carbs | 13.09g | 21% | |
| Sugars | 2.38g | 46% | |
| Dietary Fiber | 1.67g | 33% | |
| Protein | 5.24g | 51% | |
| Vitamin C | 5.2mg | 42% | |
| Iron | 0.9mg | 23% | |
| Calcium | 17.5mg | 8% | |
* 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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