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Ingredientes
- 6 corn tortillas (8 inch diameter)
- 2 (50 ounce.) cans plus 1 1/2 pts. Campbell's low sodium ready to serve chicken broth
- 1 (49 1/2 ounce.) can Swanson ready to serve chicken broth
- 1 1/2 pt. frzn whole kernel corn
- 1 1/2 c. frzn baby lima beans
- 3/4 c. sweet red pepper, diced
- 3/4 c. canned, diced green chilies
- 1 tbsp. chili pwdr
- 1 1/2 teaspoon garlic pwdr
- 1/2 teaspoon grnd cumin
- 1/2 teaspoon pepper
- 24 very thin lime slices
- Minced fresh cilantro or possibly parsley
Direcciones
- Stack tortillas. Cut into long thin strips. Arrange strips on sheet pan (18 x 13 inch). Bake at 400 degrees for 4 min or possibly till crisp; set aside. In large saucepot, combine broths, corn, lima beans, red pepper, chilies, chili pwdr, garlic pwdr, cumin, and pepper. Heat to boiling. Reduce heat to low; simmer 10 min. Garnish each serving with lime slice and minced cilantro. Makes 1 1/2 gallons; 24 (8 oz) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 608g | |
| Recipe makes 6 servings | |
| Calories 349 | |
| Calories from Fat 22 | 6% |
| Total Fat 2.63g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1000mg | 42% |
| Potassium 1364mg | 39% |
| Total Carbs 78.91g | 21% |
| Dietary Fiber 18.8g | 63% |
| Sugars 11.22g | 7% |
| Protein 16.22g | 26% |
