Ingredients:
- 1 cooked chicken breast cut into strips
- 3 corn tortillas, cut in strips and fried until crisp
Directions:
- Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
- Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
- Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 612.34 Kcal (2564 kJ) | ||
| Calories from fat | 310.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.48g | 53% | |
|---|---|---|---|
| Cholesterol | 45.75mg | 15% | |
| Sodium | 935.94mg | 39% | |
| Potassium | 1234.72mg | 26% | |
| Total Carbs | 54.38g | 18% | |
| Sugars | 15.55g | 62% | |
| Dietary Fiber | 8.63g | 35% | |
| Protein | 27.75g | 55% | |
| Vitamin C | 21.5mg | 36% | |
| Iron | 2.6mg | 14% | |
| Calcium | 306mg | 31% | |
| Amount Per 100 g | |||
| Calories | 81.47 Kcal (341 kJ) | ||
| Calories from fat | 41.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 53% | |
|---|---|---|---|
| Cholesterol | 6.09mg | 15% | |
| Sodium | 124.52mg | 39% | |
| Potassium | 164.27mg | 26% | |
| Total Carbs | 7.23g | 18% | |
| Sugars | 2.07g | 62% | |
| Dietary Fiber | 1.15g | 35% | |
| Protein | 3.69g | 55% | |
| Vitamin C | 2.9mg | 36% | |
| Iron | 0.3mg | 14% | |
| Calcium | 40.7mg | 31% | |
* 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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