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Suggest a better description1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and boullion cubes. Bring to a boil, then reduce heat and simmer for 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, tomato soup, chili powder, cayenne pepper, tabasco, corn, chili beans, sour cream, shredded chicken, and 5 cups of the broth. Simmer 30 minutes. Enjoy!
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Serving Size: 1 Serving (1517g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1136 | ||
Calories from Fat: 103 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 438.2mg | 135 % | |
Sodium 54218.4mg | 1870 % | |
Potassium 4127.2mg | 109 % | |
Total Carbohydrate 36.4g | 11 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 34.3g | ||
Protein 211.2g | 302 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1136
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