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Ingredients

1/2 cup corn oil
6 tortillas
3 cloves garlic
1 large onions
2 serrano chile peppers
6 tomatoes ; or canned
6 cups chicken stock
1/2 pound chicken ; shredded
2 tablespoons lime juice
salt
black pepper

Preparation:

Put oil in saucepan over medium-high heat. When the oil is hot begin to fry the tortilla strips in batches until golden brown and crisp. Drain on paper towels and set aside. Discard all but to tablespoons of the oil. Turn the heat to medium, add the garling and onion and cook until softened. Cool slightly. In a blender puree the mixture until smooth. Return to the stove over medim heat, stir in the chicken and heat through. Season with lime juice salt and pepper.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 639.2
Total Sugars: 10.7g
Carb.: 44.6g
Fiber: 2.9g
Total Fats: 39.6g
Cholesterol: 46.5mg
Protein: 26.4g
Sodium: 858.3mg

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^*Data provided by USDA