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Preparation

  1. In a large stockpot, heat oil over medium-high. Add onion & bell pepper. Cook 3-4 minutes, or until tender. Add garlic & cook 1 additional minute. 
  2. Add cumin, chipotle powder & tomatoes. Mix well & cook 2-3 minutes. Stir in corn, zucchini & broth. Bring to a boil. Reduce heat & simmer 10-12 minutes.
  3. Add chicken & simmer 5 minutes, until heated through. Remove from heat & add avocado. Divide into bowls. Top with cheese & chips as desired.

Tips

Try minced cilantro, fresh jalapeños, or a dollop of Greek yogurt for additional toppings!

MyPlate Standard

Click on each plate group to see how this recipe meets the MyPlate standard


Nutrition Facts

6 servings per recipe
Serving size (415g)
Amount per serving
Calories
270
% Daily Value*
Total Fat 13g 17%
    Saturated Fat 3g 15%
    Trans Fat 0g  
Cholesterol 55mg 18%
Sodium 430mg
19%
Total Carbohydrate 19g 7%
    Dietary Fiber 4g 14%
    Total Sugars 5g  
    Includes 0g Added Sugars 0%
Protein 20g  
Vitamin D 0mcg 0%
Calcium 111mg 8%
Iron 1mg 6%
Potassium 469mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars
0%

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