Put first 4 ingredients in a soup pot on medium heat. When hot add cheese and stir until melted. Simmer about 20 mins so flavors combine. Stirring occasionally. Serve with crushed tortilla chips and sour cream on top. (or your favorite Mexican toppings)
If using baked chicken breast, season with Southwest spices before baking.
You can use any kinda of cheese you like and add more if you like it cheesier. Pepper jack cheese is really good in this.
Can be done in a crock pot also.
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|Serving Size: 1 Serving (666g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 184 (25%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 221.3mg||68 %|
|Sodium 2979mg||103 %|
|Potassium 1128.1mg||30 %|
|Total Carbohydrate 55.8g||16 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 44.7g|
|Protein 85.4g||122 %|
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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: 738
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