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Suggest a better descriptionIn a 4-quart pot, over medium heat, saute chicken in 2 teaspoons oil for 5 to 6 minutes or until chicken is done. Remove chicken from pot. In same pot, over medium-high heat, saute onions and garlic in remaining oil for 3 minutes. Add chiles, jalapenos, cumin and oregano; cook for 3 minutes more. Add white beans, chicken broth and reserved chicken. Heat to a boil; reduce heat. Simmer for 10 minutes. Add cheese and sour cream; cook and stir until cheese melts. Serve topped with additional sour cream, green onions, cilantro and tomatoes, if desired.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 153 | ||
Calories from Fat: 63 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 59.7mg | 18 % | |
Sodium 150.4mg | 5 % | |
Potassium 284.6mg | 7 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.2g | ||
Protein 17.1g | 24 % | |
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: 153
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