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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat butter in large dutch oven or other large soup pan over medium heat. | 2. Add onion and garlic; cook until onion is tender. | 3. Stir in potatoes and cook for abbout 1 minute. | 4. Stir in flour until smooth and continue cooking 1 minute. | 5. Slowly add broth stirring well. | 6. Bring to a boil. Cover and reduce heat. Simmer 30 minutes or until potatoes are tender. | 7. Stir in milk, chiles and salt. | 8. Heat until simmering. | 9. Add cheeses; cook and stir just until cheeses melt. Do not boil. Add pepper to taste. Serve in individual bowls. Garnish as desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
potato	4		peeled cut	-	-	-	-
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
milk	2	cups		297.68	23.3264	15.372	15.9576
green chilies	27	ounces	drained diced canned roasted	206.6678	51.0546	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
monterey jack cheese	1	cup	shredded	-	-	-	-
cheddar cheese	1	cup	shredded	-	-	-	-
pepper				-	-	-	-

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