15 Ingredients
  • 1 cup canola oil
  • 2 corn tortillas cut into 1/3-inch strips (see note)
  • Kosher salt
  • 1 tablespoon olive oil
  • 1/2 small onion, roughly chopped (about 1/2 cup)
  • 2 cloves garlic, crushed
  • 1 teaspoon chili powder (or 1 ground arbol chili combined with 1/2 teaspoon ground cumin and 1/2 teaspoon dried oregano)
  • 6 cups low-sodium chicken broth (see note)
  • 1 medium zucchini, cut into 1/2-inch dice (about 1 cup)
  • 1 medium tomato, chopped (about 1/2 cup, or 1/2 cup diced canned tomatoes)
  • Kernels from 1 ear corn (about 3/4 cup, or 3/4 cup frozen corn)
  • 1/2 cup diced or shredded cooked chicken (optional)
  • Freshly ground black pepper
  • 1/4 cup chopped cilantro
  • 2 ounces grated or crumbled pepper jack, jack, or feta
Nutrition
1314
66% daily value
2 servings
                                       
                                            gluten-​free
     

Fat

196% 128

Saturated

74% 15

Trans

- 0

Monounsaturated

- 77

Polyunsaturated

- 33

Carbs

10% 31

Carbs (net)

- 26

Fiber

19% 5

Sugars

- 7

Sugars, added

- 0

Protein

45% 22

Cholesterol

8% 25

Sodium

22% 538

Calcium

24% 238

Magnesium

15% 62

Potassium

24% 1134

Iron

18% 3

Zinc

22% 2

Phosphorus

65% 453

Vitamin A

9% 85

Vitamin C

28% 25

Thiamin (B1)

12% 0

Riboflavin (B2)

46% 1

Niacin (B3)

71% 11

Vitamin B6

41% 1

Folate equivalent (total)

11% 45

Folate (food)

- 45

Folic acid

- 0

Vitamin B12

50% 1

Vitamin D

30% 5

Vitamin E

140% 21

Vitamin K

85% 102

Sugar alcohols

- 0

Water

- 865
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