*Note- Chicken breasts should be cooked and shredded. Avocado, peeled, pitted and sliced. Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper. Bring to boil. Simmer 15 minutes. Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil. Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig. Makes about 1 quart. Each serving contains about 313 calories; 1102 mg sodium; 39 mg cholesterol; 20 grams fat; 16 grams carbohydrates; 19 grams protein; 1.5 grams fiber; 57% calories from fat. Source-"Culinary SOS", The Los Angeles Times, 2/27/92
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|Serving Size: 1 Serving (816g)|
|Recipe Makes: 4|
|Calories from Fat: 258 (38%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 67.5mg||21 %|
|Sodium 956.6mg||33 %|
|Potassium 1258.9mg||33 %|
|Total Carbohydrate 73.2g||22 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 61.7g|
|Protein 35.6g||51 %|
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Calories per serving: 675
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