Directions:
- In a large pot, add olive oil and heat on medium heat.
- Add onion and pepper and saute until soft, about 5 minutes.
- Add garlic and sprinkle in cumin and cayenne and stir.
- If using chicken, cut into small chunks, season with salt and pepper, and add to onions and peppers.
- Brown on each side, about 8 minutes total. You can also use pre-cooked, shredded chicken and add it in at this time then just proceed to the next step.
- Pour in chicken stock, chilis and enchilada sauce.
- Bring to a boil, reduce and simmer for 30 minutes (or longer if you want).
- Right before serving, stir in sour cream. Serve and garnish with tortilla strips, avocado, cheese, sour cream, lime, and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1091.46 Kcal (4570 kJ) | ||
| Calories from fat | 521.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.9g | 89% | |
|---|---|---|---|
| Cholesterol | 315.86mg | 105% | |
| Sodium | 4956.28mg | 207% | |
| Potassium | 3110.48mg | 66% | |
| Total Carbs | 38.43g | 13% | |
| Sugars | 16.55g | 66% | |
| Dietary Fiber | 8.11g | 32% | |
| Protein | 99.31g | 199% | |
| Vitamin C | 507.5mg | 846% | |
| Iron | 2.7mg | 15% | |
| Calcium | 259.5mg | 26% | |
| Amount Per 100 g | |||
| Calories | 58.11 Kcal (243 kJ) | ||
| Calories from fat | 27.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 89% | |
|---|---|---|---|
| Cholesterol | 16.82mg | 105% | |
| Sodium | 263.89mg | 207% | |
| Potassium | 165.62mg | 66% | |
| Total Carbs | 2.05g | 13% | |
| Sugars | 0.88g | 66% | |
| Dietary Fiber | 0.43g | 32% | |
| Protein | 5.29g | 199% | |
| Vitamin C | 27mg | 846% | |
| Iron | 0.1mg | 15% | |
| Calcium | 13.8mg | 26% | |
* 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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