Lightly spray a Dutch oven with vegetable oil. Add chicken, onion, and garlic. Cook over medium high heat until chicken is just tender, about 5 minutes. Stir in broth, chili peppers, cumin, and white pepper. Bring to a boil. Reduce heat and simmer 5 minutes, uncovered. Line each of 4 soup bowls with a tortilla. Spoon in chili and top with olives and cheese. Serve immediately. Recipe by: AHA Quick & Easy Cookbook Posted to MC-Recipe Digest V1 #567 by email@example.com on Apr 14, 1997
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 53 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 52.3mg||16 %|
|Sodium 418.2mg||14 %|
|Potassium 437.8mg||12 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 43.9g|
|Protein 23g||33 %|
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Calories per serving: 342
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