Lightly spray a large saucepan or Dutch-oven with cooking spray. Cook the chicken over medium-high heat for 5 minutes, or until browned, stirring occasionally.
Meanwhile, chop the bell pepper, celery, and onion. Mince the garlic. Wearing disposable gloves, chop the jalapeno, discarding the ribs and seeds for less heat. Stir into the chicken and cook for 3 to 5 minutes, or until tender, stirring frequently.
While the vegetables cook with the chicken, seed and chop the tomatoes. Stir into the chicken mixture with the broth, corn, cilantro, lime juice, chili powder, and cumin. Bring to a boil, still over medium-high heat. Reduce the heat and simmer for 10 minutes.
Meanwhile, crush the tortilla chips and thinly slice the avocado.
When the soup is ready, sprinkle with the chips and Mexican blend cheese. Garnish with the avocado.
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 198 (53%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 46.5mg||14 %|
|Sodium 527.8mg||18 %|
|Potassium 514.2mg||14 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 22.1g|
|Protein 18.5g||26 %|
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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: 371
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