Ingredient Checklist


Instructions Checklist
  • Place the tortilla strips on a paper towel-lined plate, sprinkle with a little salt, and cover with another paper towel. Microwave in 30-second increments until light brown and crisp, about 3 minutes. Cool and reserve for serving.

  • In a 5- to 6-quart Dutch oven warm the oil over medium-high heat. Add the chopped peppers, onion, and salt and pepper. Cook, stirring occasionally, until browned and tender, about 7 minutes. Stir in the broth, tomatoes, green chiles, and sugar. Bring to a boil, then reduce the heat to simmer for 5 minutes. Meanwhile, cut the chicken into 1/2-inch pieces.

  • Stir in the chicken and simmer until just cooked through, about 3 minutes. Season to taste with pepper. Top with the avocado and tortilla strips.

Nutrition Facts

256 calories; 9 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 60 mg cholesterol; 414 mg sodium. 634 mg potassium; 21 g carbohydrates; 5 g fiber; 8 g sugar; 25 g protein; 0 g trans fatty acid; 730 IU vitamin a; 129 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 45 mcg folate; 0 mcg vitamin b12; 45 mg calcium; 2 mg iron;