In a 5-qt. kettle or Dutch oven over medium heat, saute chicken, peppers, garlic and onions in oil until the chicken is no longer pink and vegetables are tender, about 5-7 minutes. Add chili powder, cumin and cayenne pepper; cook and stir for 1 minute. Add the tomatoes and broth; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the chicken is tender. Yield: 14-16 servings (4 quarts).
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 14|
|Calories from Fat: 47 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 5.9mg||2 %|
|Sodium 266.7mg||9 %|
|Potassium 723mg||19 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 20.4g|
|Protein 10.7g||15 %|
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Calories per serving: 191
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