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Chicken Chipotle Tortilla Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.3839
Energy (kCal)75.3047
Carbohydrates (g)16.706
Total fats (g)0.9228
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the chipotles in half and cover with hot water, steep for 30 minutes. | 2. After they soften, add the water and chipotles to a blender, add the garlic and blend till smooth. | 3. Scrub the chicken under running water. | 4. Cover the chicken with water in large pot. | 5. Bring to boil, adding half the chopped onion and salt. | 6. Boil chicken until almost falling apart (about 50 minutes). | 7. Remove chicken to cutting board, remove skin, and pull all the meat off with fork/knife. | 8. Return meat to pot. | 9. Add remaining chopped onion and spices and simmer for 30 minutes. | 10. Serve topped with corn tortillas, white cheese and avacado. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 - - - -
    chipotle chile 4 dried - - - -
    white onion 1 60.0 14.01 1.65 0.15
    garlic clove 2 - - - -
    jalapeno 1 -6 chopped 0.0 0.0 0.0 0.0
    cilantro 1 teaspoon dried 0.0767 0.0122 0.0071 0.0017
    cumin powder 1 teaspoon - - - -
    chili powder 2 teaspoons 15.228 2.6838 0.7268 0.7711
    sage 1/2 teaspoon dried - - - -
    bay leaf 1 - - - -
    corn tortilla 12 - - - -
    monterey jack cheese shredded - - - -

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



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