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South of the Border Chicken Soup

 

8

Yield

2

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

3 tablespoons vegetable oil
3 each corn tortillas (6-inch)
cut into 1/2 inch strips
*
cup onions
chopped
cup sweet bell peppers
chopped
*
1 each garlic cloves
¼ cup all-purpose flour
2 cans chicken broth
12 ounces each
*
1 teaspoon chili powder
2 cups chicken
cubed, cooked
16 ounces mixed vegetables
with liquid, canned

Directions

Heat oil in skillet; add tortilla strips and fry, stirring constantly, until golden.

Drain on paper towel-lined plate.

Add onion and pepper to skillet and cook until soft.

Add garlic and stir in flour; then gradually stir in chicken broth.

Add remaining ingredients and heat through.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 32846% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 253mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 51g
Vitamin A 41% Vitamin C 6%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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