Ingredients

  • 1 1/2 pounds ground chicken (lean)
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1 onion (diced)
  • 4 ounces diced green chiles (cans)
  • 4 ears corn kernels (cut off)
  • 15 ounces diced tomato
  • 2 tablespoons chili powder
  • 2 teaspoons cumin (its a preference thing)
  • 1 tablespoon oregano
  • 8 cups chicken broth
  • 2 bay leaves (small)
  • 6 ounces nonfat plain greek yogurt
  • 4 tablespoons chopped cilantro
  • juice (a lime)
  • 3 cups cooked brown rice
  • lime wedges (for garnish)
  • 6 corn tortillas (sliced and baked at 375 for about 10-12 mins until crisp)
  • olive oil
  • salt
  • pepper

Directions

  1. Into a large pot, over medium heat, add in a drizzle of olive oil, the peppers, onion & chilies. Season lightly with salt and pepper. Cook until slightly softened. Stir in the bay leaves, oregano, cumin and chili powder.
  2. Push the veggies off to the side of the pot and add the chicken to the clear side. Break up with a spoon as it begins to cook. Once cooked most of the way through, go ahead and mix everything together.
  3. Stir in the corn, tomatoes and chicken broth. Simmer for 30 minutes covered and another 10 minutes or so uncovered.
  4. For the cilantro lime crema... stir the yogurt, juice of a lime, the cilantro and a little salt and pepper.
  5. Plate up the soup with a scoop of rice, the delicious soup, top with a dollop of crema, a lime wedge and the tortilla strips.
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NutritionView more

760Calories
Sodium27%DV650mg
Fat42%DV27g
Protein98%DV50g
Carbs30%DV91g
Fiber48%DV12g

PER SERVING *

Calories760Calories from Fat240
% DAILY VALUE*
Total Fat27g42%
Saturated Fat4.5g23%
Trans Fat
Cholesterol145mg48%
Sodium650mg27%
Potassium2290mg65%
Protein50g98%
Calories from Fat240
% DAILY VALUE*
Total Carbohydrate91g30%
Dietary Fiber12g48%
Sugars20g40%
Vitamin A
Vitamin C
Calcium
Iron

* 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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