In a saucepan, cook the onion in the olive oil over low heat until caramelized, about 20 minutes. Add the garlic and cook 5 minutes longer. Add the salsa, chicken stock, and simmer, uncovered for about 20 minutes. Stir in the tortilla chips and simmer for 10 minutes longer, until the chips soften. Stir in the chicken and cook until heated through. Serve the soup garnished with cilantro, avocado and a dollop of sour cream. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-9099 broadcast 04-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 10-06-1998 Recipe by: Sara Moulton
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|Serving Size: 1 Serving (675g)|
|Recipe Makes: 4|
|Calories from Fat: 311 (49%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 76.8mg||24 %|
|Sodium 1107.9mg||38 %|
|Potassium 1142.9mg||30 %|
|Total Carbohydrate 50.6g||15 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 44.1g|
|Protein 31.4g||45 %|
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Calories per serving: 636
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