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Ingredients
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2 ½ teaspoons vegetable oil
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6 (6 inch) corn tortillas, cut into 1/2 inch strips
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3 cups chicken broth
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½ teaspoon ground cumin
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½ teaspoon chili powder
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½ teaspoon dried oregano
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can whole kernel corn, drained
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2 skinless, boneless chicken breast halves, cut into bite size pieces
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½ cup salsa
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½ cup chopped fresh cilantro
Directions
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Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
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Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.
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Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.
Nutrition Facts (per serving)
257 | Calories |
6g | Fat |
36g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 257 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 5% |
Cholesterol 20mg | 7% |
Sodium 968mg | 42% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 7g | 26% |
Total Sugars 3g | |
Protein 18g | 35% |
Vitamin C 2mg | 2% |
Calcium 67mg | 5% |
Iron 3mg | 17% |
Potassium 389mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.