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; total fat 9g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 60mg; sodium 414mg; potassium 634mg; carbohydrates 21g; fiber 5g; sugar 8g; protein 25g; trans fatty acidg; vitamin a 730IU; vitamin c 129mg; thiaminmg; riboflavinmg; niacin equivalents 11mg; vitamin b6 1mg; folate 45mcg; vitamin b12mcg; calcium 45mg; iron 2mg.