Directions:
- Grill chicken and peppers on grill. Peel peppers and remove seeds. Chop. Combine chopped chicken, roasted peppers, whole tomatoes, enchilada sauce, onion, green chiles and garlic in stock pot. Add water, chicken broth and beef broth. Add cumin and chili powder, salt, pepper, red pepper and bay leaf. Cover and bring to a boil, then simmer and cook for 2 hours. Lightly brush tortillas in vegetable oil. Cut into 2 1/2 x 1/2 strips. Grill until crisp and sprinkle with grated colby/monterey jack cheese and serve with soup, Garnish with avocado and sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.51 Kcal (618 kJ) | ||
| Calories from fat | 63.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Cholesterol | 56.21mg | 19% | |
| Sodium | 521.62mg | 22% | |
| Potassium | 331.29mg | 7% | |
| Total Carbs | 3.67g | 1% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 18.54g | 37% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.6mg | 25% | |
| Calcium | 77.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 113.35 Kcal (475 kJ) | ||
| Calories from fat | 48.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.4g | 11% | |
|---|---|---|---|
| Cholesterol | 43.19mg | 19% | |
| Sodium | 400.81mg | 22% | |
| Potassium | 254.57mg | 7% | |
| Total Carbs | 2.82g | 1% | |
| Sugars | 0.92g | 5% | |
| Dietary Fiber | 0.93g | 5% | |
| Protein | 14.24g | 37% | |
| Vitamin C | 13.9mg | 30% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 3.5mg | 25% | |
| Calcium | 59.5mg | 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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