Published February 22, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 6
Total Time: 40 min
Prep Time: 20 min | Cook Time: 20 min
Fun to serve with individual tostadas that can be found in Latin grocery stores and some supermarkets.
|
|
Serving size: |
approx. 2 cups |
|
|
| |
|
|
Calories per serving: |
285 |
|
|
| |
| |
|
|
|
|
|
|
|
|
|
Total Fat 5.5g |
8% |
|
|
|
|
|
|
|
|
|
|
Sodium 655mg |
27% |
|
|
| |
|
|
|
|
|
|
|
Serving size: |
approx. 2 cups |
|
|
| |
|
|
Calories per serving: |
285 |
|
|
| |
| |
|
|
|
|
% Daily Value* |
|
|
|
|
Total Fat 5.5g |
8% |
|
|
|
|
Saturated Fat 0.9g |
5% |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Sodium 655mg |
27% |
|
|
|
|
Total Carbohydrate 31.0g |
10% |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Protein 29.0g |
40% |
|
|
| |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. |
|
|
Ingredients
- 8 cups low-sodium chicken broth
- 1 (14 oz.) can chopped tomatoes, with juice
- 3 boneless, skinless chicken breasts
- 1 poblano chili pepper, chopped fine
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- Very small pinch cinnamon
- 1 (15 oz.) can pinto beans
- 5 green onions, sliced thin
- Handful cilantro, chopped
- 1 avocado, cubed with lime squeezed over top
- 2 cups tortilla strips, preferably baked
Step by Step:
- Char or roast the pepper, place in a bag, cover tightly, and allow to steam the skin from the pepper. Remove and discard the skin. Chop the pepper.
- Pour the chicken broth and tomatoes into a large soup pot and slip the chicken breasts in. Bring to a simmer and cook gently until the chicken is cooked through, about 15 minutes. Remove the chicken and set aside to cool.
- Add the chopped pepper, cumin, oregano, and cinnamon to the soup and simmer. Chop the chicken and dice small. Just before serving, add the beans, green onions, and cilantro and bring to a simmer. Serve topped with avocado and tortilla strips.
