Heat oil in soup pot or dutch oven over medium low heat, add onions and carrots and cook for about 5 minutes until tender. Add garlic, peppers and zucchini and cook an additional 1-2 minutes. Add broth, diced green chilies, tomatoes, cumin and chili powder and bring to a boil. Add chicken and the black beans (drained and rinsed) and corn (optional). Reduce heat and simmer until chicken is cooked. Add cilantro and juice of one lime.
Cook tortilla strips in pan with 1 to 2 tablespoons melted butter for about 5 minutes stirring. Then tear strips and add to soup.
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|Serving Size: 1 Serving (466g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 89 (15%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 52.5mg||16 %|
|Sodium 970.9mg||33 %|
|Potassium 943.8mg||25 %|
|Total Carbohydrate 93.6g||28 %|
|Dietary Fiber 13.4g||54 %|
|Sugars, other 80.2g|
|Protein 37.8g||54 %|
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Calories per serving: 598
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