Servings:4 | Calories:618 | Total Fat:31g | Chol:112mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 31g
48 %
Sat Fat 11g
55 %
Total Carb 46g
15 %
Fiber 10g
40 %
Sugars 20g
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Cholesterol 112mg
37 %
Sodium 2092mg
87 %
Protein 45g
89 %
Calories:
47% Others combined
20% Chicken breast tenders
18% Shredded Cheddar
13% Ripe ripe avocado
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Blue corn tortilla chips
Ingredients
Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted 1 red bell pepper, split and seeded 1 pound chicken breast tenders 1 teaspoon poultry seasoning, 1/3 palm full 1 teaspoon ground cumin, 1/3 palm full Salt and pepper 1 small to medium zucchini, small dice 1 medium yellow skinned onion, chopped 3 cloves garlic, chopped 1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market 1 (28 ounce) can stewed tomatoes 1 (8 ounce) can tomato sauce 3 cups chicken stock, available in re-sealable paper containers on soup aisle 4 cups blue corn tortilla chips, broken up into large pieces 1 cup shredded Cheddar or pepper jack cheese 1/2 cup sour cream 1/4 red raw onion, chopped 2 to 3 tablespoons chopped cilantro or parsley leaves 1 ripe avocado, diced and dressed with the juice of 1/2 lemon
Directions : View recipe directions on foodnetwork.com
