From Texas cookbook
Saute bacon, chiles, onion, and garlic together until the onions are transparent and the bacon is crisp. Set the bacon aside. Add bouillon, broth, water, cumin, chili powder, Worcestershire sauce and soy sauce. Bring soup to boiling Add chicken and crumbled bacon, lower the heat, and simmer covered for about an hour. Serve the soup in bowls with crisp tortilla strips, sliced avocado, and grated cheese.
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Serving Size: 1 Serving (2061g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1246 | ||
Calories from Fat: 786 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.4g | 116 % | |
Saturated Fat 36g | 180 % | |
Monounsaturated Fat 37.4g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 267.3mg | 82 % | |
Sodium 2066.2mg | 71 % | |
Potassium 1950.6mg | 51 % | |
Total Carbohydrate 39.6g | 12 % | |
Dietary Fiber 16.7g | 67 % | |
Sugars, other 22.9g | ||
Protein 82g | 117 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1246
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