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Traditional Chicken Tortilla Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)258.4791
Energy (kCal)3267.8648
Carbohydrates (g)281.6025
Total fats (g)119.4475
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stew chicken in half of the chicken broth for about 30 minuted or until cooked through. Meanwhile, in a large crock pot combine the other can of chicken broth with the remaining ingredients except cornstarch & water. Dice up the chicken and add to pot plus the broth the chicken was stewed inches Cook on high setting for 4 to 5 hours or until the veggies are tender. To finish, mix cornstarch & water together & stir into the pot to thicken the soup slightly.Can be served with tortilla strips and sliced avocados if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 boneless cooked cut 1560.3596 0.0 189.1482 83.9147
    chicken broth 32 ounces low sodium 281.22700000000003 6.8039 40.0975 9.4347
    green enchilada sauce 1 can - - - -
    tomato green chilies 1 can diced - - - -
    cream celery soup 1 can 208.2159 26.9937 3.0117 8.9979
    pinto bean 1 can - - - -
    corn 1 can drained 908.3958 184.815 23.4441 11.7967
    yellow onion 1/2 cup chopped 57.42 3.4191 0.4132 4.698
    carrot 1 1/2 cups sliced raw 78.72 18.3936 1.7856 0.4608
    celery 1/2 cup chopped 8.08 1.4999 0.3484 0.0859
    garlic clove 2 chopped - - - -
    black pepper 1/2 teaspoon coarse ground 2.8865 0.7354 0.1195 0.0375
    cornstarch 1/3 cup 162.56 38.9419 0.1109 0.0213
    cold water 3 tablespoons 0.0 0.0 0.0 0.0

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



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