-
1
Preheat the oven to 375 F. Line a baking sheet with parchment paper.
-
2
Cut the tortillas into 1/4-inch-wide strips.
-
3
Place the strips in a single layer on the prepared baking sheet, and bake until golden and crisp, about 9 minutes.
-
4
Meanwhile, combine the chicken broth, tomatoes, chipotle chiles, salsa, and corn in a medium saucepan.
-
5
Bring the soup to a boil over high heat.
-
6
Turn the heat to medium-low and simmer for 8 minutes.
-
7
Stir the chicken into the soup, and season with salt and pepper to taste.
-
8
Ladle the soup into 4 bowls.
-
9
Top each bowl with avocado slices, chopped cilantro, and tortilla strips, and serve.
-
10
Eat more chiles!
-
11
The fire in fresh jalapenos and cayenne pepper alike comes from a substance called capsaicin.
-
12
The more capsaicin in a pepper, the hotter it is.
-
13
Research has shown that capsaicin lowers cholesterol and triglycerides in the blood, as well as (counterintuitively) protecting against stomach ulcers.
-
14
It has also been shown to increase metabolism for about 20 minutes after consumption.
-
15
More flavor, more calories burned.
-
16
Thats a no-brainer.
-
17
Fat: 20g (before), 3.1g (after)
-
18
Calories: 510 (before), 142 (after)
-
19
Protein: 12g
-
20
Carbohydrates: 20g
-
21
Cholesterol: 22mg
-
22
Fiber: 3g
-
23
Sodium: 706mg
