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Chilaquiles
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| Before there were nachos, there were chilaquiles. Tomatoes and spices simmer with any kind of meat to make the ideal topping for tortilla chips. Here, chipotle, chicken, and cilantro meld in this filling Mexican favorite. Yield: 10 servings (serving size: 1 1/2 cups soup, 1/2 cup tortilla chips, and 1 tablespoon cheese) Amount per serving Calories: 219 Calories from fat: 0.0% | |
| Fat, 2.5g | |
| Saturated fat: 0.8g Monounsaturated fat: 0.6g Polyunsaturated fat: 0.5g Protein: 25.4g Carbohydrate: 22.9g Fiber: 3.8g Cholesterol: 55mg Iron: 2.3mg Sodium: 623mg Calcium: 92mg | |
| 4 | bone-in chicken breast halves, (about 2 1/2 pounds), skinned |
| 1 1/2 cups | chopped red onion |
| 1 1/4 cups | chopped red bell pepper |
| 1 1/4 cups | chopped green bell pepper |
| 3/4 cup | fat-free, lower-sodium chicken broth $ |
| 1/4 cup | chopped fresh cilantro |
| 1 tablespoon | ground cumin |
| 2 tablespoons | chopped chipotle chile, canned in adobo sauce |
| 6 | garlic cloves |
| 2 (28-ounce) cans | diced fire-roasted tomatoes, undrained $ |
| 1 (4-ounce) can | chopped green chiles, undrained |
| 5 cups baked tortilla chips $ | |
| 2.67 ounces | crumbled queso fresco, (about 2/3 cup) |
Preparation
1. Heat a large skillet over medium-high heat. Add chicken to pan. Cook 3 minutes on each side or until browned.
2. While chicken cooks, combine onion and next 9 ingredients (through green chiles) in a 5-quart electric slow cooker. Transfer chicken to slow cooker. Cover and cook on LOW for 4 hours.
3. Remove chicken from slow cooker. Remove meat from bones; discard bones. Return meat to soup. Divide tortilla chips among 8 bowls. Ladle soup over tortilla chips; sprinkle with cheese.
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