Mexican Chicken And Tomatillo Stew

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Nutrition per serving    (USDA % daily values)
CAL
253
FAT
53%
CHOL
6%
SOD
10%

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Ingredients for 8 servings

5 cups lower sodium chicken broth

1 tablespoon cumin

3 tablespoons olive oil

2 fully ripened Avocados from Mexico, halved, pitted and diced

1 cup chopped celery

1/2 cup chopped cilantro

2 cups diced tomatillos

3 (12 inch) flour tortillas

2 1/2 cups shredded or chopped cooked chicken

1 tablespoon finely minced garlic

3/4 cup chopped onion

1 1/2 cups peeled and diced sweet potatoes

1 tablespoon vegetable oil

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