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Servings Per Recipe: 4
Amount Per Serving
Calories: 729
how is this calculated?
1
Remove and discard the skin from the chicken. Place the entire chicken and the broth in a large pot over medium heat. Simmer for 20 minutes.
2
Transfer the chicken to a plate to cool. Strain the broth into another saucepan. Shred the chicken meat and add it to the broth, along with the onion, jalapenos, and tomatoes and their juices.
3
Place over medium heat and cook for 5 minutes. Add the corn and heat until warmed through, about 3 minutes. Place some of the tortilla chips in each bowl.
4
Ladle in the soup and top with the cilantro, avocado, Feta, and the remaining chips. Serve the lime wedges on the side.
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