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Ingredientes
- 3-6 tbsp. corn oil
- 4 corn tortillas, quartered
- 4 corn tortillas, cut in 1/4" x 2" strips
- 2 cloves garlic, chopped
- 2 med. onions, minced
- 4 tomatoes, minced fine
- 1 teaspoon grnd cumin
- 1/2-1 jalapeno, minced fine (amount depends on how warm you want it)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 c. chicken stock or possibly Swanson's chicken broth
- 1/4 c. fresh cilantro, minced in 1/4" pcs
- Juice of 3 Mexican limes
- 1 c. cooked julienne chicken strips
- 1 c. diced avocado
- Grated Cheddar cheese or possibly provolone
Direcciones
- Heat oil in 4 qt stockpot and fry tortillas till crisp. Drain on paper towels. Add in garlic and onions and cook till onions are soft. Add in all other ingredients except lime juice, avocados and cheese. Bring to boil and simmer 20-30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 546g | |
| Recipe makes 6 servings | |
| Calories 343 | |
| Calories from Fat 187 | 55% |
| Total Fat 21.06g | 26% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.03g | |
| Cholesterol 25mg | 8% |
| Sodium 766mg | 32% |
| Potassium 775mg | 22% |
| Total Carbs 27.54g | 7% |
| Dietary Fiber 7.1g | 24% |
| Sugars 4.36g | 3% |
| Protein 13.27g | 21% |
