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Ingredients
US|METRIC
4 SERVINGS
- 2 dried ancho chiles (stems and seeds removed, torn into pieces)
- 2 garlic cloves
- 1 cup low sodium chicken broth
- 28 oz. tomatoes (whole, drained)
- 2 tsp. cumin
- 1 tsp. ground coriander
- 1 Tbsp. sugar
- 1 tsp. salt
- 13 oz. corn tortilla chips (bag white)
- 2 cups chicken (cooked, shredded)
- 8 oz. Cabot Pepper Jack Cheese (shredded)
- 1/2 cup cilantro leaves (chopped)
- 1 cup cherry tomatoes (halved)
- 2 green onions (sliced)
- 4 Tbsp. queso fresco cheese
- 2 jalapeno pepper (sliced, optional)
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories740Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium1000mg42% |
| Potassium1720mg49% |
| Protein36g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate89g30% |
| Dietary Fiber13g52% |
| Sugars12g |
| Vitamin A140% |
| Vitamin C60% |
| Calcium15% |
| Iron35% |
* 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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