Crystal's version, slightly modified
Preheat oven to 350 degrees.
Add some olive oil to a casserole dish and lay the chicken breasts on top. Bake for about an hour, until cooked. Once done, shred the chicken with a fork.
Meanwhile, while the chicken cooks, add the corn kernals and onion to a frying pan and cook through, browning a bit to get a slightly charred flavor.
Put broth into pot and add chicken, corn, onions, tomatoes and kidney beans. Bring to boil stirring occasionally, to heat through.
For the tortilla strips, slice tortilla with a pizza cutter into 1/4 inch strips. Add a bit of oil to a pan, and fry up the tortilla strips with freshly ground salt (himalayan sea salt is best!). Stir so as not to burn the tortilla.
Serve with shredded cheese, sliced avocado, and chopped (uncooked) onion. Can also add cilantro if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2431g) | ||
Recipe Makes: Servings | ||
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Calories: 337 | ||
Calories from Fat: 44 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 8701.2mg | 300 % | |
Potassium 1427.6mg | 38 % | |
Total Carbohydrate 51.1g | 15 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 37.1g | ||
Protein 24.6g | 35 % | |
Powered by: USDA Nutrition Database 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: 337
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