Source: Parents Magazine

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Recipe Summary test

prep:
15 mins
total:
30 mins
Servings:
6
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 9g; cholesterol 60mg; saturated fat 1g; carbohydrates 21g; mono fat 3g; poly fat 2g; insoluble fiber 5g; sugars 8g; protein 25g; vitamin a 729.9IU; vitamin c 128.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 10.9mg; vitamin b6 0.9mg; folate 44.8mcg; vitamin b12 0.2mcg; sodium 414mg; potassium 634mg; calcium 45mg; iron 1.6mg.
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