Ingredients
6
6 servings
- •2 lb chicken, cut of your choice, diced
- •2 teaspoons chili powder
- •2 teaspoons cumin
- •½ teaspoon pepper
- •3 cloves garlic cloves, minced
- •1 onion, chopped
- •3 bell peppers, chopped
- •2 limes
- •14 oz crushed tomato
- •48 fl oz chicken broth
- •½ cup cream
- •6 corn soft tortillas
- •1 cup frozen corn
Instructions
- In a 5-quart Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for 3 minutes.
- Add the garlic, onion, and bell peppers, and cook until the onions are clear.
- Add the juice of 2 limes, crushed tomato, chicken broth, and cream, and bring to a boil.
- Submerge the corn and corn tortillas in the soup.
- Reduce heat, cover, and simmer for 20 minutes.
- Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 509
- Carbohydrate: 42g
- Fat: 18g
- Fiber: 6g
- Protein: 57g
- Sugar: 13g
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