Great on a cold winter day.
In a crock pot combine rinsed beans, chicken, onions, peppers, jalapeño, garlic, and spices. Stir in chicken broth. Cover and cook on low setting for 8-10 hours or on high for 4-5 hours. Ladle soup into bowls and top with shredded cheese and tortilla chips.
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 293 | ||
Calories from Fat: 168 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 82.1mg | 25 % | |
Sodium 849mg | 29 % | |
Potassium 416.5mg | 11 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4.8g | ||
Protein 24.4g | 35 % | |
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: 293
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