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Continued: Recipes: Mac and cheese, pork medallions and chicken soup

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  • Last update: January 16, 2013 - 4:35 PM

• 4 garlic cloves, peeled and sliced thinly

• 1/2 tsp. freshly ground black pepper

• 1 (15-oz.) can garbanzo beans, drained

• 12 oz. cooked chicken, shredded into bite-size pieces

• 1/4 c. chopped fresh cilantro

• 1 avocado, peeled, pitted and diced

• 1 lime, cut into wedges

Directions

Preheat the oven to 425 degrees. Place the tortilla strips on a large baking sheet and toss with the oil until thoroughly coated. Sprinkle with the salt and bake for 10 minutes or until the strips are golden.

In a blender, combine the tomatoes and the chiles. Puree until smooth. Pour into a large pot over medium heat. Add the chicken stock, garlic and ground pepper and bring to a simmer. Cook at a simmer for 15 minutes to allow the flavors to blend.

Add the garbanzo beans and chicken and season if necessary with salt.

Divide among 6 soup bowls. Garnish with the cilantro and avocado and serve hot with wedges of lime.

Nutrition information per serving:

Calories 325 Fat 13 g Sodium 430 mg

Carbohydrates 29 g Saturated fat 2 g Calcium 84 mg

Protein 26 g Cholesterol 50 mg Dietary fiber 7 g

Diabetic exchanges per serving: 2 bread/starch, 3 lean meat, 1 fat.

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