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Ingredients
US|METRIC
6 SERVINGS
- 4 corn tortillas (organic, for optional garnish)
- 2 1/2 Tbsp. olive oil (divided use)
- 1 onion (medium, chopped fine)
- 1 medium carrot (chopped fine)
- 1 celery rib (large, chopped fine)
- 1 jalapeño pepper (seeded and diced fine, optional)
- 3 garlic cloves (diced very fine)
- 1 tsp. kosher salt (or sea)
- 1/2 tsp. ground black pepper
- 1 Tbsp. ground cumin
- 1 1/2 tsp. ground coriander (optional but good)
- 1/4 tsp. chipotle powder (ground, optional but good for the heat)
- 1 Tbsp. oregano leaves (fresh chopped, or 1 teaspoon dried)
- 1 can petite diced tomatoes (roasted or regular)
- 1 can pinto beans (rinsed in a sieve with cold water)
- 5 cups chicken broth (preferably homemade)
- 2 3/4 cups chicken (cooked, shredded)
- corn tortillas (Homemade, strips, make them ahead, directions below)
- 3 Tbsp. chopped cilantro (fresh)
- 2 limes (for lime wedges)
- 2 avocados (sliced or cut into chunks)
- 4 oz. jack cheese (grated)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol90mg30% |
Sodium770mg32% |
Potassium1200mg34% |
Protein38g |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber10g40% |
Sugars5g |
Vitamin A50% |
Vitamin C50% |
Calcium25% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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