In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes.
Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
Once at a boil lower heat to simmer and add your chicken breasts. Cover with lid, tilted to vent slightly.
Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
Add lime juice and fresh cilantro to the pot.
Tortilla Crisps: Heat 1 cup of vegetable oil in a skillet. Add the tortilla strips and fry, turning occasionally, until golden. Remove from pan and salt to taste.
In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, tortilla crisps, avocado slices and cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (590g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 425 (58%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 26.6g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 40.2mg||12 %|
|Sodium 1577.2mg||54 %|
|Potassium 990.6mg||26 %|
|Total Carbohydrate 51.6g||15 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 39.6g|
|Protein 26.4g||38 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 729
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