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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. boneless, skinless chicken breasts (or tenderloins, frozen or refrigerated)
- 15 oz. diced tomatoes
- 10 oz. mild enchilada sauce (good-quality)
- 1 medium onion (chopped)
- 4 oz. chile peppers (chopped green)
- 10 oz. frozen corn (or 1 can of whole-kernel corn, drained)
- 15 oz. black beans (drained, optional)
- 2 cloves garlic (minced)
- 3 cups chicken broth
- 1 cup water
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. chipotle powder (optional)
- 1 Tbsp. lime juice (optional)
- 1 bay leaf
- 2 Tbsp. fresh cilantro (chopped)
- 3 corn tortillas
- 3 Tbsp. olive oil
- avocado slices
- cheddar cheese (or shredded Mexican)
- limes
- chopped tomatoes
- tortillas (soft, you can place these in the bottom of the bowls, and ladle the soup on top if you’d like!)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol40mg13% |
Sodium740mg31% |
Potassium820mg23% |
Protein23g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber8g32% |
Sugars7g |
Vitamin A20% |
Vitamin C35% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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