Who says that Mexican food is fattening? As a matter of fact, most foods in Mexico are rather healthy. The Mexican food you find in most U.S. restaurants is very different from what you find in Mexico. Most foods are not deep fried or drowned in cheese (yuk!). I took this recipe even further and made it healthier than how my mom used to make it by – 1) baking the tortilla strips instead of frying them in oil, 2) using lean chicken breast and 3) only adding 1 tablespoon of olive oil to sauté the vegetables.
I stayed away from garnishing with cheese since in my opinion, it doesn’t need it. You can probably add just a little bit if you feel you must have some. If I were to add cheese, I would use crumbled queso fresco from Cacique (found in most grocery stores). Also, look for the lower calorie corn tortillas. Using low calorie tortillas means you get to eat more! The ones I use are 40 calories each 😉
On a personal note, I just want to mention that this Saturday is my son’s birthday and he’ll be turning 21! I can’t believe I have a 21 year old son! I just told a friend that I’m going to pretend he’s turning 15 LOL! We’ll be celebrating his birthday with a family & friends get together by the pool. The weather should be perfect. Can you believe we’re still in the 100’s (degrees)?
In Phoenix it doesn’t start to feel like Fall in September like it does in other parts of the country. We may be lucky to get that feeling at the end of October, if that, …. but at least it doesn’t feel like an oven outside even after the sun goes down :). My son’s birthday always marks those nice evenings for me. During his childhood I was always glad his birthday was at the end of September since that meant I could do a birthday party outdoors. That’s impossible to do here in the summer!! Having said that, I’m really looking forward to this weekend’s celebration.
Even if it’s still warm where I live, I want to make some yummy fall recipes. I can’t wait! How about you? Are you ready for fall?Print
- 6 corn tortillas
- 1/4 cup anaheim green chile – sliced
- 1/4 cup yellow or white onion – sliced
- 1 roma tomato – sliced
- 1 garlic clove
- 1/4 cup chopped cilantro (packed lightly)
- 1 beef bullion cube
- 4 oz tomato sauce
- 1/4 teaspoon oregano
- 1 tablespoon extra virgin olive oil (plus enough to spray the tortillas)
- 6 cups chicken broth or homemade chicken stock (preferably)
- 1 1/2 to 2 cups of cooked shredded chicken breast
- Salt & pepper to taste
- Avocado for garnish – optional
- Preheat oven to 350 degrees
- For the tortillas – spray the tortillas with olive oil lightly. Cut into strips and place in a single layer on a baking sheet and sprinkle with salt to taste. Bake for 15 or until crispy.
- In a medium pot heat 1 tablespoon of olive oil on medium high heat. Add onions, chile, and garlic. When these start to soften, add the tomato and cook until soft.
- Add chicken broth, tomato sauce, beef bullion, oregano, and cilantro. Cook for 10 minutes on medium heat.
- Add chicken and salt & pepper to taste and simmer for another 10 minutes.
- Serve hot and garnish with the tortilla strips and avocado if any.