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- 10 (6 inch) corn tortillas, cut into 1/2 inch strips
- 1 1/2 cups vegetable oil for frying
- 4 cups chicken broth
- 1 cup fresh cilantro leaves
- 2 large tomatoes
- 1 large onion
- 1 tablespoon chipotle peppers in adobo sauce
- 1 tablespoon salt
- 2 avocados - peeled, pitted and diced
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|Serving Size 1/5 of a recipe|
|Amount Per Serving|
|Total Fat 21.2g|
|Saturated Fat 3.1g|
|Total Carbohydrate 37g|
|Dietary Fiber 10.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|