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Suggest a better descriptionHeat grill pan on high and soup pot on medium-high. Drizzle oil on corn and place in grill pan. Add red pepper to grill with corn. Char vegetables for 10 minutes, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper. While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic, chipotle peppers, black beans and green chiles. Cook vegetables with chicken 5-7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low. Add corn and red pepper to soup. Add chips, cheese and sour cream as desired.
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Serving Size: 1 Serving (2340g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1942 | ||
Calories from Fat: 878 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.5g | 130 % | |
Saturated Fat 24.1g | 121 % | |
Monounsaturated Fat 40.2g | ||
Polyunsanturated Fat 19g | ||
Cholesterol 252.6mg | 78 % | |
Sodium 4303.5mg | 148 % | |
Potassium 3566.6mg | 94 % | |
Total Carbohydrate 151g | 44 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 137.7g | ||
Protein 112.7g | 161 % | |
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: 1942
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