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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all ingredients except chips into a large crock pot and cook on high for 3-4 hours. (For a quick meal, cook on stove over med-high heat until cheese is melted). | 2. Add crushed chips about 10 minutes before serving. (They help thicken the soup and add a great flavor!) Garnish with grated cheddar cheese and additional fresh cilantro. A dollop of sour cream is yummy too!). | 3. Cooks notes: I use a 2 1/2 lb. bag of frozen chicken tenders, browned and cut into bite sized pieces. Also, do NOT add salt to the soup. There is plenty of salt in the chips and cheese. You can also use 1 bag of cooked dry beans instead of the canned beans. | 4. * The "Monterey jack pepper cheese" is usually called "Pepper Jack Cheese" in most markets. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	32	ounces		326.5862	32.0236	22.861	10.8862
white bean	4	cans	undrained	4332.2339	802.6237	272.1829	15.2144
chicken	5	cups	cooked diced	-	-	-	-
green chili salsa	1	jar		-	-	-	-
monterey jack pepper cheese	1	package	grated	-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
pepper				-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
cream	8	ounces	sour	449.056	10.5007	5.5338	43.885
lime juice	1			3.7812	1.2735	0.0635	0.0106
tortilla chip	1	cup	crushed	-	-	-	-

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