What's This?
Serving size 6
Prep Time
Total Time


8 corn tortillas, halved and thinly sliced canola oil cooking spray1 Tbsp canola oil3 Anaheim or poblano peppers, diced1 medium onion, diced1 tsp ground cumin1 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see tip)4 cup reduced-sodium chicken broth1 can 14-ounce diced tomatoes with green chiles2 Tbsp lime juice½ cup shredded sharp cheddar cheese¼ cup chopped fresh cilantro


1. Preheat oven to 400°F.

2. Spread tortilla strips in an even layer on a baking sheet and coat with cooking spray. Bake until browned and crispy, 12 to 15 minutes.

3. Meanwhile, heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Add cumin and cook, stirring, for 1 minute. Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.


Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 275
  • Calories from fat 108
  • Total Fat 12gm 18%
  • Sodium 759mg 32%
  • Total Carbohydrates 24gm 8%
  • Fiber 5gm 20%
  • Protein 19gm
  • Cholesterol 52mg 17%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Soup, Lunch, Dinner, Diabetic, Gluten Free, Healthy, High Fiber, Kid-Friendly, Low Cholesterol, Low Fat, Cheese, Chicken, Vegetable, Tomato, Mexican, Easy, Fall, Spring, Summer, Winter, Super Bowl

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