LOW-CARB MEXICAN CHICKEN SOUP
Great low-carb twist on an old favorite. Cauliflower replaces the potatoes and roasted red peppers replace the carrots. Black soy beans subbed for black beans. Rich and filling, this chicken soup is a satisfying low-carb meal. Freezes well. Serve with Cabot® shredded Cheddar cheese and lime wedges.
Provided by VTOtter
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h50m
Yield 10
Number Of Ingredients 18
Steps:
- Combine water, broth, chicken, 1/2 of the cauliflower, 1/2 of the celery, onion, garlic, cayenne, garlic powder, seasoned salt, cumin, black pepper, and bay leaves in a large stockpot. Bring to a boil; reduce heat and let simmer until chicken is cooked through, about 20 minutes.
- Remove chicken and shred with 2 forks.
- Remove stock from heat and puree with an immersion blender. Add shredded chicken, soybeans, mushrooms, baby corn, red peppers, and lime juice to the pot and stir to combine. Return to a boil; reduce heat and let simmer for 1 hour. Serve.
Nutrition Facts : Calories 164 calories, Carbohydrate 16.9 g, Cholesterol 21.8 mg, Fat 4.8 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 0.7 g, Sodium 1373 mg, Sugar 3.7 g
LOW CARB CHICKEN TACO SOUP
This Chicken Taco Soup is light, healthy and perfect if you are on a weight loss journey. Just add Corn, Kidney beans and top it with nachos to upgrade it.
Provided by Subhasmita
Categories Soup
Time 25m
Number Of Ingredients 18
Steps:
- Heat oil in a pot. Add minced garlic. Saute till it starts to brown.
- Add chopped onion. Fry till it is soft and translucent.
- Add chopped celery, followed by chicken chunks. Fry for one minute.
- Add shredded cabbage. Cook for 2 minutes. The cabbage will start to soften.
- Add chopped red bell pepper. Cook for 30 seconds.
- Add Tomatoes. Mix everything well.
- Add all the spices. Mix everything well. Cook for 2 minutes more.
- Add Stock. Adjust seasoning. Bring the soup to a boil(cover the pan with a lid if desired)
- Switch off the flame. Garnish with fresh coriander leaves, lemon wedges and top it with cheese while serving.
Nutrition Facts : ServingSize 200 g, Calories 285 kcal, Carbohydrate 19 g, Protein 25 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 66 mg, Sodium 420 mg, Fiber 5 g, Sugar 8 g
KETO MEXICAN CHICKEN SOUP
This delicious and flavor-filled keto Mexican chicken soup is a great way to warm up and fight the winter blues.
Provided by Lyn
Categories Appetizer Main Course
Number Of Ingredients 24
Steps:
- CHICKEN: Season the 4 large boneless chicken thighs and place them in a skillet over medium-high heat setting. Add about half a cup of water and then cover it with a lid.
- SAUTE: Next, place the chopped yellow onions, chopped celery, and olive oil in another skillet or a medium pot. Saute the vegetables until they start getting tender and then add the minced garlic and fresh cut jalapenos.
- BOIL: Once the vegetables are cooked, add the water, canned diced tomatoes, cumin, powdered black pepper, cayenne pepper powder, and pink Himalayan sea salt to a medium pot. Bring to a boil and then reduce heat.
- TOPPINGS: Prepare your toppings to serve with this delicious keto Mexican chicken soup recipe.
- Once the chicken has cooked and the soup base has been prepared, add the cooked chicken to the soup base. You can shred, chop or add whole pieces of chicken to the soup. Let simmer on low heat for 5 - 10 minutes.
- Finally, serve the soup in a bowl and add the toppings!
Nutrition Facts : ServingSize 1 serving, Calories 394 kcal, Carbohydrate 13 g, Protein 23 g, Fat 28 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 118 mg, Sodium 412 mg, Fiber 4 g, Sugar 4 g
LOW CARB MEXICAN CHICKEN CASSEROLE
Easy Low Carb Mexican Chicken Casserole - Quick to throw together with just a little spice from the green chilies and pepperjack cheese.
Provided by Dixie Vogel
Categories Main
Time 50m
Number Of Ingredients 7
Steps:
- Add chicken breasts, stock and garlic to skillet.
- Cook chicken in the stock over medium heat until cooked through and tender.
- Shred the chicken into the casserole dish, discarding any remaining stock.
- Mix in drained can of tomatoes and green chilies
- Dot the chicken / tomato mix with little bits of cream cheese.
- Cover with shredded pepperjack cheese.
- Cover with shredded monterey jack cheese.
- Cook in 350 degree oven about 35 minutes, until brown around the edges.
Nutrition Facts : ServingSize 0.75 cup, Calories 317 kcal, Carbohydrate 3 g, Protein 34 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 590 mg, Sugar 1 g
SLOW COOKER MEXICAN CHICKEN SOUP
This Mexican Chicken Soup made in crockpot is low carb and full of Mexican flavours. Tender Chicken, flavourful creamy broth, ultimate chicken soup for the winter.
Provided by Subhasmita
Categories Soup
Time 4h10m
Number Of Ingredients 16
Steps:
- Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion starts to soften a little bit and it is aromatic.
- To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt.
- Cover and let it cook on high 3 hours.
- To the Crock-Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further, cook on high for 20-30 minutes until all the cheese has melted.
- At the end of cooking using two forks shred the chicken breast.
- While serving, top it with fresh cilantro, Sour cream, Avocados.
- Set the Instant Pot to Saute mode. Once hot add oil.
- Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic.
- Add Cumin powder, Chipotle Chilli Powder, Oregano, Paprika. Saute for 30 seconds. ( By sauteing the spices in oil, it develops flavour. This step can be skipped)
- Stir in Roasted Tomatoes, Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits. Add salt.
- Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes.
- Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure.
- Carefully remove Chicken breast in a plate and shred the chicken breast using forks.
- To the pot, add chopped bell pepper, Softened Cream Cheese, Cheddar Cheese and half & half. Stir well until all the cheese has melted.
- Add back the shredded chicken to the pot. Stir well.
- While serving garnish with fresh coriander leaves.
Nutrition Facts : ServingSize 100 g, Calories 377 kcal, Carbohydrate 11 g, Protein 28 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 120 mg, Sodium 446 mg, Fiber 1 g, Sugar 4 g
CREAMY LOW CARB CHICKEN TACO SOUP
This amazing chicken taco soup recipe is loaded with tender pieces of chicken, hearty vegetables and cheesey goodness making a delicious and filling dinner on its own. Make this easy, healthy, low-carb soup with just one-pot and in 30 minutes flat.
Provided by Anna Mazlin
Time 30m
Number Of Ingredients 14
Steps:
- Chop chicken thighs into small bite-sized pieces
- Heat olive oil over medium-high heat in dutch oven or stock pot
- Add diced onion and pepper and sauté for 3-4 minutes until they start to become tender
- Add chicken and cook for 4-5 minutes until chicken is browned and almost cooked through
- Add garlic and cook 2 minutes more
- Add zucchini, taco seasoning, green chilis, tomatoes and broth
- Stir in cream cheese and 1/2 cup cheddar cheese and let simmer until melted and heated through about 8-10 minutes
- Whisk as needed to ensure soup has smooth texture
- Top bowls of soup with cheese, cilantro and avocado or as desired
Nutrition Facts : Calories 647 kcal, Carbohydrate 15 g, Protein 30 g, Fat 52 g, SaturatedFat 18 g, Cholesterol 171 mg, Sodium 1151 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
EASY MEXICAN CHICKEN BAKE LOW CARB
An Easy Mexican inspired chicken bake that is grain free and low carb.
Provided by Stacey
Categories dinner Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 F (200 C), and lightly oil or grease a 9 x 13 baking dish.
- Add ¼ cup of salsa to the bottom of the pan. Layer chicken breasts on top of salsa.
- Spoon green chilies over chicken.
- Pour remaining 1 cup of salsa over the top of chicken.
- Sprinkle both queso quesadilla cheese and cheddar cheese over the top of salsa.
- Scatter sliced olives over the top.
- Bake for 30 to 40 minutes, or until chicken is done in center.
- Top with chopped avocado & garnish with optional chopped cilantro and add a ½ tbsp of sour cream to each serving if desired. Serve.
Nutrition Facts : ServingSize 1 serving, Calories 203 kcal, Carbohydrate 5 g, Protein 18 g, Fat 11 g, Fiber 1 g, Sugar 1 g
MEXICAN CHICKEN LIME SOUP (LOW FAT AND LOW CARB!)
This mexican inspired soup is filling, delicious and low in fat and carbs! You can also add rice, corn or beans and top it with slices of avocado to make it a heartier meal, if you prefer. I found this recipe online and doubled the chicken to meet my diet. Enjoy!
Provided by BuckeyeSara
Categories Mexican
Time 1h10m
Yield 12 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Dice the onion, celery and jalapeno. Mince the garlic. Heat the olive oil in a large pot over medium heat. Add the onion, celery, jalapeno and garlic and cook for about 5 minutes or until tender.
- Add the chicken breast, broth, can of tomatoes, oregano and cumin to the pot. Bring the mixture to a boil, reduce heat to low, cover and simmer for 1 hour.
- remove the chicken from the pot, shred with 2 forks and return to the pot. squeeze the lime juice into the soup.
- Rinse the cilantro and roughly chop. add salt as desired. Stir and serve!
Nutrition Facts : Calories 315.8, Fat 17.1, SaturatedFat 4.2, Cholesterol 72.6, Sodium 1355.9, Carbohydrate 8, Fiber 1.1, Sugar 2.3, Protein 31.4
LOW CARB CHICKEN TACO SOUP
This low carb chicken taco soup recipe can be made in a pressure cooker or slow cooker. The broth is bursting with flavor and makes such a tasty soup.
Provided by Karly Campbell
Categories Soups
Time 38m
Number Of Ingredients 13
Steps:
- Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to an Instant Pot.
- Cover, turn vent to sealing, and cook on high pressure for 18 minutes.
- Allow pressure to release naturally, about 10 minutes, before removing the lid.
- Remove chicken from pot and shred with two forks.
- Turn the Instant Pot to saute and add the cream cheese. Whisk constantly until the cream cheese is fully melted and incorporated.
- Turn Instant Pot off and return chicken to the pot. Add the cilantro and stir well to combine.
- Serve immediately
- Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker.
- Cover and cook on low for 4 hours.
- Remove chicken from pot and shred with two forks.
- Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated.
- Return chicken to the slow cooker and add the cilantro. Stir well to combine.
- Serve immediately.
Nutrition Facts : Calories 424 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 156 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1 bowl, Sodium 1023 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
LOW CARB CHICKEN & BLACK BEAN SOUP
Check the labels on the canned black beans. Carbs can vary between the brands. I found one type that only has 33 net carbs per can.
Provided by FDADELKARIM
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix ingredients together in a large pot except sour cream.
- Simmer for 15 minutes. Stir in the sour cream before serving.
- Serve with low carb pita chips.
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- Add cream cheese and salsa to bowl and microwave for a minutes or two to soften the cream cheese. Take it out and add the spices and mix well.
- In a large mixing bowl add the cauliflower rice, cream cheese mixture, chicken and half of the cheese. Mix well and spoon into baking dish.
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LOW CARB MEXICAN CHICKEN LIME SOUP - FARMTOJAR.COM
From farmtojar.com
Estimated Reading Time 4 mins
- In a Dutch Oven (or a largeheavy pot) heat the oil over medium-high heat. Add the onion and celeryand saute until onion is translucent, about 5-7 minutes. Add the garlic(if using) and saute quickly, about 30 seconds.
- Add the broth, chicken breasts, tomatoes and spices and bring to a boil. Once boiling, lower the heat to low, cover the pot and simmer until chicken breasts are done (anywhere from 30 minutes to 1 hour).
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- Add the chicken and cook it until it’s completely cooked through. Use a fork and shred the chicken when it’s done.
LOW CARB CHICKEN FAJITA SOUP {KETO FRIENDLY} - KASEY …
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4.7/5 (236)Calories 306 per servingCategory Dinner, Lunch, Main Course
- Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper.
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4.4/5 (65)Total Time 30 minsCategory DinnerCalories 355 per serving
- Heat olive oil in a large pot over medium heat. Add the onion and peppers and sauté for 2-3 minutes until tender.
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5/5 (3)Total Time 17 minsCategory Main Course, SoupCalories 293 per serving
- Place chicken, tomatoes, broth, water, taco seasoning and salsa in the Instant Pot. Set to manual mode and cook for 12 minutes on high.
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- If your crock-pot has a stovetop function turn it to high and cook for approx 10 minutes. If the crock-pot does not have a stovetop function leave the lid off and cook on high for 35-45 minutes or until all of the ingredients are melted together, and any excess liquid has evaporated. You can also prepare this last step in a skillet if you don't have time to wait for it to cook down in the crock-pot.
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5/5 (1)Total Time 25 minsCategory SoupCalories 408 per serving
- In a large saucepan, fry up chorizo, breaking it up into small pieces as it cooks. Once it's cooked through; drain the excess grease, and set chorizo aside.
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From blackberrybabe.com
5/5 (1)Estimated Reading Time 3 minsServings 4Total Time 25 mins
- Add olive oil to a dutch oven or large pot. Heat on medium heat, add onions. Cook for 3-5 minutes until slightly softened, stirring occasionally.
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5/5 (1)Category Main Course, SoupCuisine MexicanCalories 861 per serving
- The chicken thighs were cooked the night before and seasoned to taste with cumin, garlic powder, onion powder, paprika, and seasoning salts.
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24 OF THE TASTIEST KETO MEXICAN RECIPES - LOW CARB YUM
From lowcarbyum.com
Reviews 1Published 2021-04-14Estimated Reading Time 7 mins
- Keto Mexican Chicken Soup. This slow cooker chicken soup is perfect on chilly days. It will warm you up and tastes amazing with some diced avocado on top.
- Instant Pot Low-Carb Taco Soup. Another soup idea is this low-carb taco soup. Since it is made in the Instant Pot, the flavors are infused in each bite.
- Keto Zucchini Nachos. Another fun idea is keto nachos. They are extremely cheesy and probably one of my favorite Mexican comfort foods.
- Easy Mexican Chicken Lasagna. A family-friendly idea, this Mexican lasagna has layers of delicious ingredients. It comes together very quickly and everyone loves it!
- Low-Carb Salsa. This keto-friendly salsa recipe is the perfect addition to your low-carb Mexican meal. Use cucumber chips to dip into it and enjoy the spice and zest of this salsa.
- Keto Mexican Beef Casserole. Another layered recipe, this low-carb Mexican casserole is cheesy and high-protein. Every single bite fills your mouth with flavor.
- Keto Mexican Rice Recipe. No Mexican meal is complete without the rice! This keto cauliflower Mexican rice has all of your favorite flavors – cilantro, lime, and peppers.
- Keto Chicken Fajita Shish Kabobs. These keto chicken fajita skewers are as fun to make as they are to eat. Every single bite is bursting with zest and bright flavors.
- Keto Taco Dip. This low-carb dip is perfect for parties and feeds a crowd. It tastes even better in lettuce cups for a light and filling lunch, too.
- Mexican Zucchini and Beef Skillet. This Mexican skillet recipe is filled with fiber and nutrients and your favorite taco seasonings, too. The mild zucchini accentuates the sweeter tomatoes.
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From mexicanappetizersandmore.com
5/5 (3)Total Time 40 minsCategory Appetizer, Main Course, SoupCalories 275 per serving
- Add about 2-3 cups of water to a pot and place over medium heat. When water is almost boiling add chicken breasts and cook for 15-20 minutes.Remove from pot and shred chicken pulling apart with two forks.
- While chicken is cooking you can start preparing soup. Add 2 tablespoons of oil to a pot over medium heat. Add chopped onions and stir. Let onions cook until they are translucent. Then proceed to add chopped garlic and cook for another minute stirring garlic and onions around pot with a spoon.
- Add the chicken broth, can of veggie mix, cilantro and cayenne pepper. Lower heat and cook together for 10 minutes.Add a little bit of salt to taste. Taste soup and see if would like more salt.
- Add shredded chicken to soup and cook for another 10 minutes.Serve soup in bowls and top with avocado cubes.Enjoy!
LOW-CARB TEX MEXICAN SOUP IS TO DIE FOR! - CHEF ALLI
From chefalli.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 481 per serving
- Using the saute setting on the Instant Pot (or any electric pressure cooker), add the ground beef and cook throughout, crumbling the meat as it cooks. When the beef is fully cooked, drain any fats that have accumulated, then add the remaining ingredients (still using the saute setting), stirring occasionally to cook and combine all the ingredients until the soup is smooth and creamy . When the soup is hot throughout, serve at once.
- Place cream cheese into greased slow cooker set on high. When cream cheese is softened, stir in spices, ground beef and tomatoes; combine well, then stir in chicken broth. Reduce heat to low and cook for 1-2 hours.
- Using a sauce pan over medium high heat, add the ground beef and cook throughout, crumbling the meat as it cooks. When the beef is fully cooked, drain any fats that have accumulated. Using medium heat now, add the remaining ingredients, stirring occasionally to cook and combine all the ingredients until the soup is smooth and creamy. When the soup is hot throughout, serve at once.
50 BEST LOW-CARB SOUP RECIPES FOR 2018
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- Paleo Thai Chicken Zoodle Soup. Detailed recipe and credit – alldayidreamaboutfood.com. Missing mom’s famous chicken noodle soup when you’re feeling a bit sick?
- The Best Broccoli Cheese Soup. Detailed recipe and credit – averiecooks.com. If you’re a fan of the broccoli cheddar soup at Panera Bread, you’ll love this recipe, which the writer claims is better-than-Panera.
- Cauliflower Chowder. Detailed recipe and credit – damndelicious.net. A creamy chowder is the perfect meal for a chilly day, and you’ll want to dig into this version.
- Low-Carb Buffalo Chicken Soup. Detailed recipe and credit – ibreatheimhungry.com. Chicken soup with a twist? You bet. The cream cheese in this low-carb soup recipe lends a unique taste to the soup, while the spices and hot sauce give you the flavor of your favorite bar’s chicken wings.
- Jalapeno Bacon Cheddar Soup. Detailed recipe and credit – ruled.me. With bacon and cheddar, and the spiciness from the jalapeno, this delicious carb free soup really hits the spot.
- Crock Pot Andouille Sausage Cabbage Soup. Detailed recipe and credit – sugarfreemom.com. Made with thick slices of Andouille sausage, you’ll love how warm and comforting this low-carb soup is.
- Creamy Chicken Mushroom Soup. Detailed recipe and credit – damndelicious.net. If you’re looking for a low-carb mushroom soup, give this delectable recipe a try.
- Low-Carb Broccoli Cheese Soup. Detailed recipe and credit – the-lowcarb-diet.com. Since many people who want to eat low-carb use a lot of meat in their meals, it’s sometimes hard to find a good vegetable soup that’s filling.
- Slow Cooker Enchilada Soup. Detailed recipe and credit – paleogrubs.com. Craving Mexican food but don’t want the carbs you’re bound to find in their tortillas?
- Asiago Bisque Recipe. Detailed recipe and credit – chef-in-training.com. The Asiago cheese in this bisque adds a unique flavor to this comforting dish.
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From allnutritious.com
- Coconut Chicken Soup. When it’s chilly outside, you want to snuggle in a blanket. And, of course, warm up with a nice bowl of soup. This Coconut Chicken soup is sure to transport you to the Caribbean.
- Cilantro Tofu Soup. A lot of us are incorporating more high protein vegan meals into our diet. And for a good reason- eating plant-based has many advantages.
- Keto Wonton Soup. Need some more Asian eats? I’ve got you covered. This soup has all the yummy flavors of Wonton soup- but without all the carbs. The coconut aminos add a nice umami flavor, while the ginger adds some heat.
- Keto Creamy Sausage & Spinach Soup. Are you tearing your hair out trying to get your kids to eat their veggies? Serve them some of this soup. The combination of juicy sausage and spinach in a creamy broth is so divine- your kids will be licking their plates.
- Keto Bacon Cheeseburger Soup. Craving a cheeseburger? Have this soup instead. It has all the yummy flavors of a cheeseburger but at a fraction of the carbs.
- Creamy Crack Chicken Soup. Are you having guests over for dinner? This soup is a perfect high protein low carb dinner option. It’s so addictive. That’s because it has yummy ingredients like crunchy bacon, cheddar cheese, cream cheese, and chicken.
- Easy Low Carb Chicken Pot Pie Soup. Can’t decide whether to have Chicken Pot Pie or soup? Have both! This soup is cheesy, rich, creamy, chunky, comforting, and oh, so good for you.
- Low Carb Chicken Mushroom Soup. Are you a big fan of mushrooms? Then you’ll love this soup. It has three kinds of mushrooms- button mushrooms, shiitake mushrooms, and baby portobello mushrooms.
- Creamy Taco Soup. Tacos are nice, but on a low-carb diet, they are a No-No. That’s because of the corn tortillas. One tortilla alone has 9 grams of net carbs.
- Low Carb Chicken Fajita Soup. Looking for more Mexican eats? Try this Chicken Fajita Soup. It’s full of amazing Mexican Flava. The green peppers, garlic, and onions add loads of flavor.
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3.9/5 (6)Category 1 SmartptsServings 5
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