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Ingredientes
- 1/2 c. Onion, Finely Minced, 1 Med
- 2 Tbsp. Vegetable Oil
- 1/4 c. Red Bell Pepper, Minced
- 3/4 tsp Basil Leaves, Dry
- 1/4 tsp Pepper
- 1/2 c. Vegetable Oil
- 2 c. Chicken Breasts, Cooked, **
- 1 x Clove Garlic, Finely Minced
- 4 c. Chicken Broth
- 1 Tbsp. Red Chiles, Grnd
- 1/2 tsp Salt
- 15 ounce Tomato Puree, 1 can
- 10 x 6"-dia Corn Tortillas, *
- 1 x Avocado Slices
- 1 x Cheese, ***
Direcciones
- * Corn Tortillas should be cut into 1/2-inch strips.** Cooked Chicken breasts should be cut up or possibly shredded.*** Use Monterey Jack or possibly Chihuahua Cheese in this recipe.
- Cook and stir onions and garlic in 2 Tablespoons oil in 4-qt Dutch oven till onion is tender. Stir in broth, bell pepper, grnd red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 min. Heat 1/2 c. oil in 10-inch skillet till warm.
- Cook tortilla strips in oil till light golden, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 6 servings | |
| Calories 400 | |
| Calories from Fat 292 | 73% |
| Total Fat 32.87g | 41% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 0.66g | |
| Cholesterol 45mg | 15% |
| Sodium 802mg | 33% |
| Potassium 695mg | 20% |
| Total Carbs 10.17g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.29g | 3% |
| Protein 17.63g | 28% |
