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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 1. Heat oil in large stock pot; add tortilla strips and fry, stirring until golden. Once golden remove tortillas and place on paper towel, lined plate. Try absorbing as much oil as possible. | 2. Place onion and bell pepper into stock pot, over medium heat, and cook until soft. | 3. Add garlic, stir in flour and gradually stir in chicken broth. | 4. Add cooked chicken, frozen vegetables and chili powder and cook until thickened. | 5. Sprinkle with tortilla strips before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
corn tortilla	3		cut	-	-	-	-
onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
green bell pepper	1	cup	chopped	29.19	6.394	1.0008	0.3753
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
purpose flour	1/4	cup		-	-	-	-
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
chicken meat	2	cups	cubed cooked	-	-	-	-
vegetable	2	cups	mixed	218.12	49.476000000000006	8.777999999999999	0.532
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856

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