Mix together orange juice, tsp each of salt and pepper, and tbsp cumin and marinate chicken for 15 minutes. Heat grill pan to medium-high, coat with 1 tbsp olive oil and sear chicken on both sides. Remove from heat and diced into cubes.
Coat 1/2 of the tortilla strips in 1 tbsp olive oil. Spread evenly on cookie sheet and bake for 5-7 minutes or until golden in 400 degree preheated oven.
In a heavy pan, sweat onions, jalapeno, and garlic on medium-low heat until onions are translucent. Add cumin, paprika, salt and pepper. Stir in chicken broth, enchilada sauce and the other 1/2 of the tortilla strips. Increase heat to medium and simmer for 15 minutes. Then add the tomatoes, black beans and corn. Simmer for another 10 minutes. If soup becomes too thick, add more chicken stock or water.
Place chicken in bowls, ladle the soup over the chicken, garnish with baked tortilla strips, avocado, cilantro and lime wedge.
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|Serving Size: 1 Serving (605g)|
|Recipe Makes: 8|
|Calories from Fat: 249 (26%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 11.5mg||4 %|
|Sodium 661.1mg||23 %|
|Potassium 1219.6mg||32 %|
|Total Carbohydrate 156.4g||46 %|
|Dietary Fiber 26.8g||107 %|
|Sugars, other 129.6g|
|Protein 26.8g||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: 940
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