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Nutrition Facts
Serving Size 331 g
(Approx. 6 Servings)
Amount Per Serving
Calories 300 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 1220 mg 51%
Total Carbohydrate 24 g 8%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 18 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cream of Green Chile & Chicken Soup
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Texas Two-Step Tomatillo & Green Chile Stew
2 cup(s) H-E-B Half & Half
12 Oz H-E-B Fully Cooked Chicken Fajitas, frozen
1 cup(s) H-E-B Frozen Sweet Corn
1 Tsp Adams Reserve Jalapeno Granules
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Instructions

1
Combine stew mix and cream in a 6-quart pot over Medium-High heat until mixture just begins to boil.
2
Meanwhile, heat chicken according to package directions; chop into bite-size pieces.
3
Add chicken, corn and jalapeño granules to stew mixture; stir and return to a slow simmer.
4
Simmer very gently 5 minutes, stirring occasionally.
5
Remove from heat and serve while hot.

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