In a large heavy saucepan or dutch oven over medium-high heat, saute (in oil) chicken pieces and onion for 8-10 minutes or until chicken is thoroughly cooked and juices run clear. Stir in garlic, cooking just a minute or two. Stir in broth and remainder of the ingredients with the exception of the garnishes.
Bring to a boil, cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Serve in soup bowls with toppings of your choice. Makes 10 cups.
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 79 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 119.6mg||37 %|
|Sodium 332.9mg||11 %|
|Potassium 602.9mg||16 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 6g|
|Protein 44.4g||63 %|
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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: 293
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