| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
|
Ingredients
- 1 tbsp olive oil
- 12 ounces cooked Chicken Breast
- ¼ cup chopped onion
- 1 Cloves of Garlic Chopped
- 1 can (14.5oz) of Diced Tomatoes, No Salt
- 1 can (15oz) Black Beans, No Salt
- 1 cup of Chicken Stock
- 4 cups of Baby Spinach Leaves, chopped
- ¼ cup shredded cheese
- 4 cups of Tortilla Chips
- 1 medium avocado
- 2 tbsp of Sour cream
Ingredients
|
|
Instructions
- Heat Olive oil in large saute pan over medium- high heat, add chicken and onion, and saute until brown slightly
- Placed canned tomatoes, jalapeño pepper, and garlic in blender or food processor, puree until smooth
- Add tomato puree to skillet, cook until reduced to a thick paste (about 8 -10 minutes)
- Add beans and chicken stock, bring to a simmer 1 -2 minutes
- Add chicken and spinach, stir to wilt
- In a large bowl, mix tortilla chips with chicken and bean sauce, add cheese
- Serve with a drizzle of sour cream and avocado slice
Recipe Notes
Nutrition Facts:
Serves: 4
1 serving = 2 cups (1 cup tortilla chips + 1 cup chicken and bean sauce)
Calories: 496
Fat: 19g
Saturated fat: 4g
Sodium: 660 mg
Potassium: 600 mg
Carbohydrate: 48g
Fiber: 11g
Total sugars: 5g
Protein: 36g
Choices/Exchanges: 4 protein, 2 veg, 2 starch, 1 fat
Share this Recipe