1. Heat oil in large pot over medium - high heat. Add tortillas, onion, and garlic. Cook 5 minutes, or until onion and garlic are tender.
2. Add broth, scraping bottom of pan to loosen any browned bits. Add corn, salsa, beans, tomatoes, bell pepper, and cumin. Bring to a boil. Reduce heat to medium and simmer 25 to 30mins or until flavors blend.
3. Add chicken to pot and stir. Cook 5minutes, or until chicken is heated. Remove pot from heat and stir in half and half. Serve each portion topped with 1 tblsp of the sour cream.
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 64 (15%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 1.4mg||0 %|
|Sodium 962mg||33 %|
|Potassium 707.1mg||19 %|
|Total Carbohydrate 82.2g||24 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 70.6g|
|Protein 12.3g||18 %|
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Calories per serving: 418
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