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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 85 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes. | 2. Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes. | 3. Add corn, green onion, and cilantro. Simmer 10 minutes longer. | 4. Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut	-	-	-	-
water	4	quarts		-	-	-	-
celery	3	stalks	chopped	30.72	5.7024	1.3248	0.3264
garlic	2	cloves		8.94	1.9836	0.3816	0.03
onion	1		diced	64.0	14.944	1.76	0.16
tomato juice	2	cans	peeled diced	123.8681	25.7208	6.1934	2.113
chicken bouillon	2	cubes		21.36	1.4408	1.3328	1.1104
red bell pepper	1		chopped	-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cayenne pepper	1/4	teaspoon	ground	1.431	0.2548	0.054000000000000006	0.0777
white pepper	1/4	teaspoon	ground	1.776	0.4117	0.0624	0.0127
corn kernel	1	package		-	-	-	-
green onion	1	bunch	sliced	-	-	-	-
cilantro	2	bunches	chopped	-	-	-	-
white rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.