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Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. She adds richness by first grilling the chicken and vegetables. —Kathy Averbeck, Dousman, Wisconsin
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: 1 cup equals 284 calories, 14 g fat (3 g saturated fat), 40 mg cholesterol, 617 mg sodium, 24 g carbohydrate, 5 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.
Originally published as Chicken Tortilla Soup in Cooking for 2 Fall 2005, p33
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Reviewed on Jan. 05, 2012 by mindends
A fair amount of work goes into this soup, but none of the prep is hard, there's just a good bit of it. I doubled the recipe, and since I forgot to pick up jalapenos, I used a can of diced green chile. Very pleased with the result.
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