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Heat oil in medium saucepan and sauté the onion about 3-4 min until softened. Add garlic and sauté 2 more minutes. Stir in flour. Add green chiles and dash of coriander seed. Slowly stir in chicken stock. Bring mixture to a boil; reduce the heat and simmer for about 15 minutes. Season with salt. Before serving, garnish with diced fresh tomatoes and chopped fresh cilantro.
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