13 Ingredients
  • 1 to 2 canned chipotle chiles in adobo, plus sauce to taste
  • 1 can (15-ounce) tomatoes
  • 2 tablespoons vegetable or olive oil
  • 1 medium white onion, sliced 1/4 inch thick
  • 3 clove garlic, peeled
  • 2 quarts chicken broth
  • 1 large epazote sprig (optional)
  • Salt to taste
  • 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), cut into 1/2-inch cubes
  • 1 large ripe avocado, peeled, seeded, and cut into 1/4-inch cubes
  • 1/2 cup shredded cheese (Mexican such as Chihuahua, quesadilla, or asadero, or Monterey Jack)
  • 6 ounces roughly broken tortilla chips
  • 1 large lime, cut into 6 wedges
Nutrition
499
25% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

40% 26

Saturated

28% 6

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 5

Carbs

14% 41

Carbs (net)

- 35

Fiber

26% 6

Sugars

- 9

Sugars, added

- 0

Protein

54% 27

Cholesterol

21% 62

Sodium

57% 1361

Calcium

15% 147

Magnesium

19% 80

Potassium

22% 1015

Iron

12% 2

Zinc

18% 2

Phosphorus

53% 368

Vitamin A

18% 160

Vitamin C

36% 32

Thiamin (B1)

55% 1

Riboflavin (B2)

42% 1

Niacin (B3)

78% 13

Vitamin B6

76% 1

Folate equivalent (total)

19% 76

Folate (food)

- 76

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

19% 3

Vitamin E

23% 3

Vitamin K

14% 16

Sugar alcohols

- 0

Water

- 486
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