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Step 1
Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
Step 2
Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 217 | ||
Calories from Fat: 37 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 87.7mg | 27 % | |
Sodium 234.4mg | 8 % | |
Potassium 506.3mg | 13 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 6.6g | ||
Protein 34.8g | 50 % | |
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: 217
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