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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes. | 2. Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes. | 3. Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soup stock				-	-	-	-
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
water	1	cup		0.0	0.0	0.0	0.0
chicken tender	1 1/4	pounds		1428.8177	99.5636	92.7031	73.0852
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic	2	teaspoons	granulated	8.344	1.8514	0.3562	0.027999999999999997
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
salt black pepper	to taste		ground	-	-	-	-
white onion	1/2		chopped	30.0	7.005	0.825	0.075
rice				-	-	-	-
chicken broth	2	cups		468.72	11.34	66.8304	15.7248
white rice	1	cup		675.25	147.9075	13.1905	1.2209999999999999
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
garnish				-	-	-	-
avocado	1		peeled pitted sliced	-	-	-	-
cilantro	1	bunch	chopped	-	-	-	-

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