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Ingredientes
- 1/3 c. minced onion
- 3 x garlic cloves peeled, minced
- 3/4 tsp grnd cumin
- 3/4 tsp dry oregano
- 1/4 tsp chili pwdr
- 1/4 tsp freshly-grnd black pepper
- 8 c. fat-skimmed chicken broth
- 1 can diced tomatoes - (14 ounce)
- 1 can diced green chilies - (4 ounce)
- 10 x corn tortillas - (6" dia)
- 5 1/2 lb boned skinned chicken breasts
- 1 x hard-ripe avocado - (1/2 lb)
- 2 Tbsp. minced fresh cilantro Salt to taste
- 1/2 c. shredded reduced-fat sharp cheddar cheese
Direcciones
- In a 5- to 6-qt nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili pwdr, and pepper till spices are fragrant, about 1 minute. Add in broth, tomatoes (including juice), and green chilies. Cover and bring to a boil over high heat.
- Meanwhile, stack tortillas and cut into 1/8-inch-wide strips. Add in to boiling broth. Reduce heat, cover, and simmer for 15 min, stirring occasionally.
- Rinse chicken and cut into 1/2-inch pcs. Peel the avocado, pit, and thinly slice.
- Add in chicken to broth and return to a boil over high heat. Reduce heat, cover, and simmer till chicken is white in center (cut to test), about 5 min. Stir in cilantro and salt to taste. Ladle into soup bowls, garnish with avocado, and add in cheese to taste.
- This recipe yields 6 servings.
- Comments: The thinly sliced corn tortillas thicken the soup as they dissolve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 6 servings | |
| Calories 430 | |
| Calories from Fat 67 | 16% |
| Total Fat 7.59g | 9% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.08g | |
| Cholesterol 167mg | 56% |
| Sodium 298mg | 12% |
| Potassium 959mg | 27% |
| Total Carbs 20.2g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.2g | 2% |
| Protein 67.73g | 108% |
