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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large, heavy, nonstick skillet. | 2. Add the onion and sauté until just softened. | 3. Add the chicken to the onion, along with the chili powder, cumin and oregano. | 4. Cook until chicken is no longer pink. | 5. Add the chicken broth, V-8 Juice and beans with their liquid. | 6. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes. | 7. Stir the cheese into chicken mixture until melted. | 8. Immediately remove from heat. | 9. Serve over rice, and sprinkle with chopped cilantro. | 10. Add a dollop of sour cream, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	4	ounces	chopped	45.3592	10.5914	1.2474	0.1134
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
chicken broth	4	ounces	reduced sodium	-	-	-	-
juice	12	ounces	low sodium	78.2446	16.3293	1.3608	1.0206
pinto bean	15	ounces		-	-	-	-
sharp cheddar cheese	2	ounces	shredded grated	232.4658	1.2077	13.7495	19.1756
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
cream	2	ounces	sour	112.264	2.6252	1.3835	10.9713
grain rice	3	cups	cooked	-	-	-	-

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