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Caldo Xochilt

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.1568
Energy (kCal)1018.0014
Carbohydrates (g)115.1306
Total fats (g)22.1624
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, pour boiling water over chile and let sit for 10 minutes. Drain and chop chile into medium-sized pieces. | 2. In a small bowl combine 1/4 cup chopped onion, 2 tablespoons green chiles, and tomato; set aside. | 3. In a soup pot, bring the broth to a boil and add chile pieces, rice, garbanzos and remaining green chiles. | 4. Turn heat to low, cover and simmer until rice is tender, about 15 minutes. | 5. Add cilantro and stir. | 6. Ladle soup into bowls, and serve with tomato mixture, diced avocado and lime wedges on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chilies 1 1 stemmed seeded 97.1514 24.0 0.0 0.0
    chicken broth 6 cups 468.72 11.34 66.8304 15.7248
    grain white rice 2 tablespoons - - - -
    garbanzo bean 1/2 cup drained 378.0 62.95 20.47 6.04
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    green chilies 4 ounces diced canned 97.1514 24.0 0.0 0.0
    tomato 1 roasted peeled chopped 28.29 6.273 1.476 0.24600000000000002
    avocado 1 diced - - - -
    lime 2 cut - - - -
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416

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



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