Directions:
- Remove the stems and seeds from the chile peppers. Place in a bowl, cover with hot water and soak until soft, about 20 minutes. Drain the chiles, transfer to a blender and process to make a smooth puree.
- Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook until the onion is translucent. Add the tomatoes with their juice, 1/4 cup chile puree, the coriander seeds and cumin and cook about 5 minutes. Add the broth, bay leaves and thyme and bring to a boil, then reduce to a simmer and cook about
- 30 minutes. Strain the broth through a medium-mesh strainer into another pot, discarding the solids. Season with salt.
- Place a small amount of chicken, queso fresco, avocado, cilantro, fried tortilla strips and sour cream in each bowl, then pour about 1 cup hot broth around the garnishes.
- Photograph by Yunhee Kim
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.35 Kcal (1823 kJ) | ||
| Calories from fat | 231.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.71g | 40% | |
|---|---|---|---|
| Cholesterol | 24.68mg | 8% | |
| Sodium | 676.58mg | 28% | |
| Potassium | 1417.53mg | 30% | |
| Total Carbs | 40.1g | 13% | |
| Sugars | 10.42g | 42% | |
| Dietary Fiber | 10.16g | 41% | |
| Protein | 22.97g | 46% | |
| Vitamin C | 25.9mg | 43% | |
| Iron | 3.4mg | 19% | |
| Calcium | 318.7mg | 32% | |
| Amount Per 100 g | |||
| Calories | 52.56 Kcal (220 kJ) | ||
| Calories from fat | 27.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 40% | |
|---|---|---|---|
| Cholesterol | 2.98mg | 8% | |
| Sodium | 81.69mg | 28% | |
| Potassium | 171.15mg | 30% | |
| Total Carbs | 4.84g | 13% | |
| Sugars | 1.26g | 42% | |
| Dietary Fiber | 1.23g | 41% | |
| Protein | 2.77g | 46% | |
| Vitamin C | 3.1mg | 43% | |
| Iron | 0.4mg | 19% | |
| Calcium | 38.5mg | 32% | |
* 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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