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In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired. Yield: 7 servings (about 2 quarts).
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Serving Size: 1 Serving (1323g) | ||
Recipe Makes: 1 | ||
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Calories: 1690 | ||
Calories from Fat: 807 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.7g | 120 % | |
Saturated Fat 46g | 230 % | |
Monounsaturated Fat 30.7g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 475.6mg | 146 % | |
Sodium 4537.1mg | 156 % | |
Potassium 1753.4mg | 46 % | |
Total Carbohydrate 48.4g | 14 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 32.9g | ||
Protein 167.1g | 239 % | |
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: 1690
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