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Chicken Enchilada Soup I

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.0686
Energy (kCal)232.2661
Carbohydrates (g)26.129
Total fats (g)6.7866
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat. | 2. Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through. | 3. Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 1 1/4 cups 97.65 2.3625 13.923 3.2760000000000002
    corn tortilla 10 cut - - - -
    green enchilada sauce 1 cup - - - -
    red enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    chicken breast halve 4 cooked boneless skinless - - - -
    half 1 cup - - - -
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468
    jalapeno pepper 1 seeded minced 1.6312 0.3656 0.0512 0.0208
    cheddar cheese 1 cup shredded - - - -

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



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