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Servings: 2
Ingredients
- When the vegetables are tender, add the spices and stir to combine. add the chicken broth, 1/2 cup diced tomatoes,
- 1 medium onion, chopped
- 5-6 cloves garlic, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1 jalapeno pepper, chopped (remove the seeds and membranes to cut down on the heat)
- 1 1/2 teaspoons chili powder
- 1 heaping teaspoon cumin
- 1 heaping teaspoon ground coriander
- 1 teaspoon dried oregano
- 3/4 teaspoon smoked paprika
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes, divided
- 1 cup water
- 5-6 6″ yellow corn tortillas
- kosher salt and freshly ground black pepper to taste
- Shredded breast meat from 1 medium rotisserie chicken
- 1/2 cup heavy cream
- chopped green onions
- sour cream
- shredded cheddar or pepper jack cheese
- fried tortilla strips
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1204g | |
| Recipe makes 2 servings | |
| Calories 347 | |
| Calories from Fat 160 | 46% |
| Total Fat 18.23g | 23% |
| Saturated Fat 10.37g | 41% |
| Trans Fat 0.01g | |
| Cholesterol 69mg | 23% |
| Sodium 1471mg | 61% |
| Potassium 1441mg | 41% |
| Total Carbs 27.76g | 7% |
| Dietary Fiber 9.9g | 33% |
| Sugars 10.47g | 7% |
| Protein 20.46g | 33% |
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