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Heat oil in large soup kettle over medium-high heat.
Add onions; saute until tender, about 4 minutes.
Add garlic cloves, chili powder and oregano; saute 1 minute longer.
Add tomatoes, broth, corn, chilies, beans and chicken; bring to a simmer. Reduce heat and simmer, partially covered, to blend flavors, about 20 minutes.
Stir in cilantro; let stand a couple of minutes (After cooling, the soup can be refrigerated for up to 3 days)
Serve warm with tortilla chips.
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|Serving Size: 1 Serving (787g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 849 (57%)|
|Amt Per Serving||% DV|
|Total Fat 94.4g||126 %|
|Saturated Fat 26g||130 %|
|Monounsaturated Fat 38.4g|
|Polyunsanturated Fat 22g|
|Cholesterol 435.2mg||134 %|
|Sodium 739.2mg||25 %|
|Potassium 1686.7mg||44 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 32.8g|
|Protein 116.5g||166 %|
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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: 1493
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