4 Serves
45 Mins
Prepare the pico de gallo by dicing the tomatoes and red onion, then roughly chopping the cilantro. Combine these in a bowl with lime juice, mix well, cover, and refrigerate until serving.
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NigerianVitamin E
9 mg / 15 mgVitamin K
80 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
111 µg / 400 µgCalcium
589 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
226 mg / 420 mgPhosphorus
1197 mg / 1,250 mgPotassium
1831 mg / 4,700 mgSodium
350 mg / 2,300 mgZinc
11 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
80 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
194 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat olive oil in a large pot over medium-high heat. Sauté the onion, bell peppers, and garlic until the onion is softened, about 5 minutes.
Stir in the chili powder and paprika, cooking for 2 minutes to toast the spices. Add the tomatoes and green chilies, cooking for another 2 minutes.
Pour in the chicken broth and bring to a simmer. Remove from heat and use an immersion blender to puree the mixture until smooth.
Add the corn tortillas to the pot and blend again until the soup is completely smooth. Return the pot to the heat, add the chicken and corn, and simmer for 15 minutes.
While the soup simmers, preheat the oven to 200°C. Slice the remaining corn tortillas into strips, toss with olive oil on a baking sheet, and bake until crispy, about 10 minutes.
Serve the soup in bowls, garnished with lime juice, jalapeno, cheddar cheese, avocado, the prepared pico de gallo, and the crispy tortilla strips.
21
g36
g17
g
