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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2 1/2	teaspoons		97.6933	0.0	0.0	11.3333
corn tortilla	6		cut	-	-	-	-
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
kernel corn	1	can	drained	276.9265	54.6877	7.6525	3.0018
chicken breast half	2		skinless boneless cut	-	-	-	-
salsa	1/2	cup		37.7	8.632	1.976	0.221
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.