> Heat ove to 400 degrees
> Arrange corn tortillas on a baking sheet, then mist with cooking spray.
> In small bowl, combine 1/2 tsp cumin, chili powder & pinch of salt. Sprinkle the mixture evenly over the tortillas. Using a pizza cutter, cut the tortillas into thin strips. Bake them on the middle shelf of the oven until they are golden and crisp, about 6 to 8 minutes. Set aside to cool.
> In large saucepan over medium, heat the veg oil. Add onion & cook, stirring until golden, about 5 min. Add remaining 1-1/2 tsp cumin & cook, stirring, for a minute
> Add potatoes, corn & chicken broth, bring to a boil & simmer for 15 min, or until potato is tender. Transfer 1-1/2 c. of mixture (mostly solids) to a blender & carefully blend until smooth. Return mixture to saucepan add chicken & salsa & cook until just heated through. Add salt & lime juice, to taste, and water, if necessary, to achieve the desired consistency.
> Divide between 4 sering bowls & garnish each portion with some of the tortilla strips & cilantro.
> Nutrition info per serving: 400 cal., 110 cal from fat, 12 g. fat, 85 g carbohydrates, 4 g. fiber, 10 g sugar, 34 g. protein, 1,140 milligrams sodium.
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|Serving Size: 1 Serving (1569g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1825 (61%)|
|Amt Per Serving||% DV|
|Total Fat 202.8g||270 %|
|Saturated Fat 57.2g||286 %|
|Monounsaturated Fat 84.2g|
|Polyunsanturated Fat 44g|
|Cholesterol 1012.4mg||312 %|
|Sodium 1382.4mg||48 %|
|Potassium 3018.7mg||79 %|
|Total Carbohydrate 22.1g||6 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 18.3g|
|Protein 260.8g||373 %|
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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: 3011
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