Directions:
- Preheat oven to 450°F Place peppers on foil-lined baking sheet. Roast for 20 minutes or until blackened, turning occasionally. Wrap peppers up in foil to steam. Let stand 15 minutes. Remove skin and seeds from peppers and chop.
- Heat oil in Dutch oven over medium heat. Add onions, garlic, ground cumin and cumin seed. Saute 5 minutes. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve with baked corn tortilla strips, avocado, and cilantro, if desired.
- *May substitute 1 (4-oz.) can diced green chiles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 486.39 Kcal (2036 kJ) | ||
| Calories from fat | 238.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.49g | 41% | |
|---|---|---|---|
| Cholesterol | 50.87mg | 17% | |
| Sodium | 1905.7mg | 79% | |
| Potassium | 1197.19mg | 25% | |
| Total Carbs | 36.12g | 12% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 25.53g | 51% | |
| Vitamin C | 11.1mg | 19% | |
| Iron | 3mg | 16% | |
| Calcium | 84.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 67.03 Kcal (281 kJ) | ||
| Calories from fat | 32.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.65g | 41% | |
|---|---|---|---|
| Cholesterol | 7.01mg | 17% | |
| Sodium | 262.61mg | 79% | |
| Potassium | 164.98mg | 25% | |
| Total Carbs | 4.98g | 12% | |
| Sugars | 0.33g | 10% | |
| Dietary Fiber | 0.41g | 12% | |
| Protein | 3.52g | 51% | |
| Vitamin C | 1.5mg | 19% | |
| Iron | 0.4mg | 16% | |
| Calcium | 11.6mg | 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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