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Suggest a better descriptionHeat 1/4 cup chicken broth in a medium saucepan over medium heat. Add onion and garlic; cook for 5 minutes or until tender and liquid evaporates. Add the remaining broth, chili powder, and remaining ingredients; stir well. Partially cover, and simmer for 30 minutes, stirring occasionally. Yield: 3-1/2 cups. Per serving: 52 Calories; 1g Fat (9% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 309mg Sodium NOTES : This recipe is featured with ENCHILADA CASSEROLE, Page 136. Recipe by: Cooking Light, May 1995, page 138 Posted to MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 15 | ||
Calories from Fat: 5 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 58.4mg | 2 % | |
Potassium 87.1mg | 2 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 1.5g | ||
Protein 0.8g | 1 % | |
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: 15
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