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Ingredientes
- 3 x Boned and skinned chicken Breasts
- 4 x Corn tortillas
- 2 Tbsp. Vegetable oil
- 2 x Cloves garlic -- chopped
- 1 x Onion -- minced
- 1 tsp Grnd cumin
- 1/4 tsp Chili pwdr
- 1 x Red and green bell peppers See directions
- 4 x Plum tomatoes -- minced
- 4 c. Chicken stock
- 1 c. Corn kernels
- 1/4 c. Fresh coriander -- minced
Direcciones
- Cut chicken breasts into diagonal strips; set aside. Cut tortillas into 1/4-inch thick strips. In large saucepan, heat 1 Tbsp. of the oil over medium-high heat; cook tortilla strips, stirring, for about 2 min till crisp. Remove strips to papers towels to drain.
- Add in remaining oil, garlic, onion, cumin and chilli pwdr to pan; cook over medium heat, stirring occasionally for 3 min or possibly till softened. Add in chicken and red and yellow (or possibly green) bell peppers and cook till chicken is golden brown, about 5 min. Add in tomatoes, chicken stock and bring to a boil. Reduce heat and simmer for 7 min. Add in corn; cook 2 min. Stir in lime juice. Lade into bowls and top with tortilla strips and coriander.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 6 servings | |
| Calories 148 | |
| Calories from Fat 55 | 37% |
| Total Fat 6.27g | 8% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 13mg | 4% |
| Sodium 277mg | 12% |
| Potassium 449mg | 13% |
| Total Carbs 15.92g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.78g | 2% |
| Protein 9.32g | 15% |
