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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in large dutch oven over medium heat. | 2. Add oinions, separated into rings, chilies, cumin and cilantro. Cook, stirring often, until onions are soft, about 6 to 8 minutes. | 3. Stir in garlic, then add broth. Bring to a boil over high heat, reduce heat, cover, and simmer 20 minutes. | 4. Add carrots, chicken breasts and rice to broth. Reduce heat, cover, and simmer about 15 minutes, until breast meat is done. | 5. Lift out meat and let set until cool enough to handle, then shred or cut chicken into bite-sized pieces. | 6. Add zucchini and chicken meat to soup and simmer, uncovered, just until zucchini is bright green and crisp-tender, about 5 minutes. | 7. To serve. place a small handful of tortilla strips in each bowl and spoon soup over. Put some grated jack cheese on top, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salad oil	1	tablespoon		123.76	0.0	0.0	14.0
onion	1		sliced	60.0	14.01	1.65	0.15
red chili	1 -3			0.0	0.0	0.0	0.0
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
garlic clove	2		minced grated	-	-	-	-
chicken broth	10	cups		781.2	18.9	111.384	26.208000000000002
chicken breast half	3		boneless skinless	-	-	-	-
carrot	2		peeled sliced	59.04	13.7952	1.3392	0.3456
brown rice	1/3	cup		226.3167	47.0208	4.6497	1.9733
zucchini	2		cut	4.62	0.6842	0.5962	0.08800000000000001
salt				-	-	-	-
corn tortilla	6		cut fried	-	-	-	-
monterey jack cheese	1	cup	grated	-	-	-	-

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