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Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:6Yield:8 cupsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:6Yield:8 cups
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8corn tortillas, halved and thinly slicedCanola or olive oil cooking spray1tablespooncanola oil3Anaheim or poblano peppers, diced1medium onion, diced1teaspoonground cumin1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)4cupsreduced-sodium chicken broth1 14-ounce can diced tomatoes with green chiles2tablespoonslime juice½cupshredded sharp Cheddar cheese¼cupchopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
8corn tortillas, halved and thinly sliced
Canola or olive oil cooking spray
1tablespooncanola oil
3Anaheim or poblano peppers, diced
1medium onion, diced
1teaspoonground cumin
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
4cupsreduced-sodium chicken broth
1 14-ounce can diced tomatoes with green chiles
2tablespoonslime juice
½cupshredded sharp Cheddar cheese
¼cupchopped fresh cilantro
DirectionsPreheat oven to 400 degrees F.Spread tortilla strips in an even layer on a baking sheet and coat with cooking spray. Bake until browned and crispy, 12 to 15 minutes.Meanwhile, heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Add cumin and cook, stirring, for 1 minute. Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.TipsTip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.Originally appeared: EatingWell Magazine, September/October 2008
Directions
Preheat oven to 400 degrees F.Spread tortilla strips in an even layer on a baking sheet and coat with cooking spray. Bake until browned and crispy, 12 to 15 minutes.Meanwhile, heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Add cumin and cook, stirring, for 1 minute. Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.TipsTip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Preheat oven to 400 degrees F.
Spread tortilla strips in an even layer on a baking sheet and coat with cooking spray. Bake until browned and crispy, 12 to 15 minutes.
Meanwhile, heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Add cumin and cook, stirring, for 1 minute. Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.
Tips
Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Originally appeared: EatingWell Magazine, September/October 2008
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Nutrition Facts(per serving)275Calories12gFat24gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
