In a medium stock pot, heat oil over medium heat. Saute onion, sweet bell peppers, and garlic in oil until soft. Stir in chili powder, oregano, cumin, tomatoes, and broth. Bring to a boil and simmer for 5 to 10 minutes. Stir in corn, black beans, chicken, and lime juice. Simmer for 10 minutes, or until heated throughout.
Place avocado and mozzarella in the bottom of individual serving bowls. Ladle the soup over the top. Cheese will stay in its form but become melted and ooey-gooey…yummy! Top with cilantro, green onions, and tortilla crisps (or Tostitos ‘hint of lime’ tortilla chips instead of the tortilla crisps), with slices of fresh lime on the side.
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|Serving Size: 1 Recipe (1228g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 49 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1g|
|Cholesterol 136.9mg||42 %|
|Sodium 3903.3mg||135 %|
|Potassium 1153.7mg||30 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 40.8g|
|Protein 62.1g||89 %|
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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: 470
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