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Ingredients
US|METRIC
10 SERVINGS
- 4 Tbsp. vegetable oil
- 1 onion (medium, medium dice, about 1 1/2 cup)
- 1 small carrot (peeled and medium dice, about 1/2 cup)
- 1 celery stalk (medium, medium dice, about 1/2 cup)
- 1 red bell pepper (medium, medium dice, about 1/2 cup)
- 3 garlic cloves (medium, minced)
- 1 tsp. chili powder
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 8 cups stock (or low-sodium chicken broth)
- 2 cups water
- 1 cup crushed tomatoes (canned)
- 3 tsp. kosher salt (plus more as needed)
- 1 tsp. freshly ground black pepper (plus more as needed)
- 10 corn tortillas (6-inch, cut into 1/2-inch pieces)
- 2 cups vegetable oil
- 8 corn tortillas (6-inch)
- kosher salt
- freshly ground black pepper
- 3 cups cooked chicken (shredded, I used a rotisserie chicken)
- 1 cup heavy cream
- kosher salt
- freshly ground black pepper
- shredded Monterey Jack cheese
- scallions (Thinly sliced)
- sour cream
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NutritionView More
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840Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories840Calories from Fat630 |
% DAILY VALUE |
Total Fat70g108% |
Saturated Fat13g65% |
Trans Fat1.5g |
Cholesterol85mg28% |
Sodium1280mg53% |
Potassium570mg16% |
Protein22g |
Calories from Fat630 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber4g16% |
Sugars6g |
Vitamin A45% |
Vitamin C35% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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