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In a 4-quart pot, over medium heat, saute chicken in 2 teaspoons oil for 5 to 6 minutes or until chicken is done. Remove chicken from pot. In same pot, over medium-high heat, saute onions and garlic in remaining oil for 3 minutes. Add chiles, jalapenos, cumin and oregano; cook for 3 minutes more. Add white beans, chicken broth and reserved chicken. Heat to a boil; reduce heat. Simmer for 10 minutes. Add cheese and sour cream; cook and stir until cheese melts. Serve topped with additional sour cream, green onions, cilantro and tomatoes, if desired.
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 63 (41%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 59.7mg||18 %|
|Sodium 150.4mg||5 %|
|Potassium 284.6mg||7 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 4.2g|
|Protein 17.1g||24 %|
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Calories per serving: 153
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