Nutrition balance score
Good
Glycemic Index
36
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories354.5 kcal (18%)
Total Fat19.3 g (28%)
Carbs28.1 g (11%)
Sugars8.6 g (10%)
Protein21.1 g (42%)
Sodium1442.8 mg (72%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

1 tblsoil

1onion
large, chopped

1green bell pepper
chopped

1red bell pepper
chopped

1yellow bell pepper
chopped

4carrots
chopped

1 x 4 ozcan chopped green chiles

1 tspchili powder

1 tspground cumin

1 tspminced garlic

1 tspdried oregano

¼ tspcayenne pepper

6 cchicken broth

1 x 16 ozcan diced tomatoes

12 ozchicken breast
cut into thin strips

2 cfrozen corn kernals

salt

pepper

⅓ cfresh cilantro

1lime

tortilla chips

6 ozMonterey jack cheese

avocado
Instructions
Step 1
In a large stockpot, heat oil. Add onions, all bell peppers, and carrots and sauté over medium heat for 10 minutes or until onion is translucent.
Step 2
Add green chiles, chili powder, cumin, garlic, oregano, and cayanne.
Step 3
Cook, stirring constantly, for 1 minute.
Step 4
Stir in chicken broth and undrained tomatoes and bring to a boil.
Step 5
Reduce heat and add chicken. Simmer for 15-20 minutes.
Step 6
Add corn and simmer for 1 minute. Season with salt and pepper. Stir in cilantro and lime juice.
Notes
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