Nutrition Information (per serving)
calories
130
protein
11 g
sodium
183 mg
carbohydrates
10 g
fat
6 g
fiber
2 g
cholesterol
30 mg
Servings
5 (3/4 cup ea.)
Ingredients
1 qt low-sodium chicken stock
4 Tbsp fresh lime juice
½ cup chopped avocado
5 oz cooked chicken thigh meat
⅓ cup chopped tomato
¼ cup minced red onion
¼ cup chopped fresh cilantro
¼ cup shredded sharp cheddar cheese
2 tsp minced jalapeño pepper
¼ tsp sea salt
15 corn tortilla chips
Look for tortilla chips that are made with non-hydrogenated canola oil or high oleic safflower oil. Baked tortilla chips are a good alternative but may be higher in sodium.
Instructions
- In a large saucepan, bring chicken stock and 2 tablespoons of lime juice to a boil.
- In medium bowl, toss avocado with remaining 2 tablespoons of lime juice. Add all remaining ingredients except for corn tortilla chips. (Wear gloves when handling peppers or wash your hands thoroughly before touching eyes, nose or mouth).
- Divide chicken and vegetable mixture into 5 bowls. Place 3 corn tortilla chips per bowl and pour in ¾ cup chicken broth.
Look for tortilla chips that are made with non-hydrogenated canola oil or high oleic safflower oil. Baked tortilla chips are a good alternative but may be higher in sodium.
