Directions:
- In a large resealable plastic bag, combine tortilla strips, 1 teaspoon oil and salt. Seal bag and shake to coat. Arrange tortilla strips on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp, stirring once. Remove to paper towels to cool.
- In a large saucepan, saute chicken in remaining oil until no longer pink and lightly browned. Add onion; cook and stir until onion is tender. Add broth and potatoes.
- Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the corn, chilies, cilantro and pepper. Cook until heated through. Stir in lime juice. Garnish with tortilla strips. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.04 Kcal (1248 kJ) | ||
| Calories from fat | 91.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.2g | 16% | |
|---|---|---|---|
| Cholesterol | 47.64mg | 16% | |
| Sodium | 1010.45mg | 42% | |
| Potassium | 816.05mg | 17% | |
| Total Carbs | 32.7g | 11% | |
| Sugars | 5.82g | 23% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 19.09g | 38% | |
| Vitamin C | 22.9mg | 38% | |
| Iron | 1.7mg | 10% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 70.1 Kcal (293 kJ) | ||
| Calories from fat | 21.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 16% | |
|---|---|---|---|
| Cholesterol | 11.21mg | 16% | |
| Sodium | 237.67mg | 42% | |
| Potassium | 191.95mg | 17% | |
| Total Carbs | 7.69g | 11% | |
| Sugars | 1.37g | 23% | |
| Dietary Fiber | 0.77g | 13% | |
| Protein | 4.49g | 38% | |
| Vitamin C | 5.4mg | 38% | |
| Iron | 0.4mg | 10% | |
| Calcium | 15.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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