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Heat the olive oil in a large heavy saucepan, over a mediumhigh heat. Add the garlic, cook until soft. Then add the celery, and tomatoes. Continue to cook another few minutes. Add bay leaves and Arbol chilies, cook briefly and gradually pour in the chicken stock. Bring to a boil, cover the saucepan, reduce the heat and cook gently for about 40 minutes. Strain the stock, pressing on the solids, and return broth to the saucepan. Discard the solids. Add the cilantro. Toast the bread lightly and drop it into the hot stock. Leave for 2 minutes, then serve at once, with a bowl of grated Cotija cheese. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/10/96 show Recipe By : TOO HOT TAMALES SHOW #TH6292 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 18:34:38 -0600 From: Pat Asher
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|Serving Size: 1 Serving (821g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 168 (36%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 19.2mg||6 %|
|Sodium 1297.3mg||45 %|
|Potassium 740.5mg||19 %|
|Total Carbohydrate 52.3g||15 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 50.6g|
|Protein 20.6g||29 %|
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Calories per serving: 465
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