Servings:6 | Calories:881 | Total Fat:74g | Chol:55mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 74g
114 %
Sat Fat 9g
45 %
Total Carb 42g
14 %
Fiber 9g
36 %
Sugars 9g
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Cholesterol 55mg
18 %
Sodium 1527mg
64 %
Protein 18g
35 %
Calories:
56% Vegetable oil
23% Others combined
11% Corn tortillas
7% Carrot
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 tablespoons vegetable oil 1/2 medium onion , medium dice (about 3/4 cup) 1/2 small carrot , peeled and medium dice (about 1/4 cup) 1/2 medium celery stalk, medium dice (about 1/4 cup) 1/2 medium red bell pepper , medium dice (about 1/4 cup) 1 medium garlic clove , minced 1/2 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 4 cups (1 quart) stock or low-sodium chicken broth 1 cup water 1/2 cup canned crushed tomatoes 1 1/2 teaspoons kosher salt , plus more as needed 1/2 teaspoon freshly ground black pepper , plus more as needed 4 to 5 (6 inch) corn tortillas , cut into 1 / 2-inch pieces 1 1/2 cups vegetable oil 4 (6 inch) corn tortillas Kosher salt Freshly ground black pepper 1 1/2 cups shredded, cooked chicken (about 8 ounces) 1/2 cup heavy cream Kosher salt Freshly ground black pepper Shredded Monterey Jack cheese Thinly sliced scallions Sour cream
Directions : View recipe directions on chowhound.com
