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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 110 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve. | 2. Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg quarter	5	pounds		2017.3379	0.0	448.801	11.3334
water	2	gallons		0.0	0.0	0.0	0.0
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
salt	2	tablespoons		-	-	-	-
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
chicken bouillon	1	cube		10.68	0.7204	0.6664	0.5552
carrot	4		peeled cut	118.08	27.5904	2.6784	0.6912
potato	4		peeled cut	-	-	-	-
zucchini	4		cut	9.24	1.3684	1.1924	0.17600000000000002
chayote	1		cut	-	-	-	-
white onion	1		cut	60.0	14.01	1.65	0.15
cilantro	1/2	bunch	chopped	-	-	-	-

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