13 Ingredients
  • 2 medium yellow onions, sliced
  • 2 green peppers, cored, seeded, and sliced into strips
  • 1/2 cup frozen corn, thawed
  • 1 (14-ounce) can diced tomatoes
  • 1 tablespoon chopped garlic
  • 2 tablespoons chile powder, divided
  • 1 chipotle pepper in adobo sauce, chopped (reserve adobe for Creamy Mexican Dip)
  • 1 quart chicken broth
  • Kosher salt and freshly ground black pepper
  • 2 cups canola oil, for frying
  • 12 corn tortillas, cut into eighths
  • 1 cup Monterey Jack cheese, shredded
  • 2 scallions, sliced
Nutrition
951
48% daily value
4 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

111% 72

Saturated

59% 12

Trans

- 0

Monounsaturated

- 40

Polyunsaturated

- 18

Carbs

20% 61

Carbs (net)

- 50

Fiber

44% 11

Sugars

- 12

Sugars, added

- 0

Protein

44% 22

Cholesterol

12% 37

Sodium

64% 1545

Calcium

40% 397

Magnesium

27% 109

Potassium

28% 990

Iron

21% 4

Zinc

19% 3

Phosphorus

74% 518

Vitamin A

30% 274

Vitamin C

132% 79

Thiamin (B1)

55% 1

Riboflavin (B2)

32% 1

Niacin (B3)

35% 7

Vitamin B6

41% 1

Folate equivalent (total)

15% 60

Folate (food)

- 60

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

0% 0

Vitamin E

63% 13

Vitamin K

92% 74
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