In a soup or stock pot, melt the margarine and add the next seven ingredients. Saute until the chicken is cooked, the veggies are tender and the onion transparent. Add the cumin, pepper, chicken base, salt, bay leaves, tomato juice and water. Bring to a boil, reduce the heat to medium-low and simmer for 5 minutes. Serve with shredded Jack or Cheddar cheese and broken tortilla chips. Makes about 3 1/2 quarts. NOTES : Chicken base, a chicken-flavored seasoning paste, can be found in jars at supermarkets. The 1 tablespoon chicken base and 3 quarts of water can be replaced by 3 quarts of chicken broth. Sherry Zeiss Austin, Texas email@example.com Recipe by: Trudys Restaurant Posted to MC-Recipe Digest V1 #480 by kmeade@IDS2.IDSONLINE.COM (The Meades) on Feb 11, 1997.
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|Serving Size: 1 Serving (2328g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 144 (22%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 313.6mg||96 %|
|Sodium 8521.2mg||294 %|
|Potassium 2196.3mg||58 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 22.3g|
|Protein 100.9g||144 %|
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Calories per serving: 654
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