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Mexican Tortilla Chicken Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.574
Energy (kCal)830.85
Carbohydrates (g)99.1462
Total fats (g)23.9596
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, jalapeno, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. | 2. Pour in the stock, season with salt and pepper, and simmer for 20 minutes. | 3. Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. | 4. Top with the diced avocado and crushed tortilla and cheese if using. | 5. Garnish with cilantro and serve with lime wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 tablespoons - - - -
    white onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    jalapeno 1 seeded minced - - - -
    tomato 3 ripe chopped 84.87 18.819000000000003 4.428 0.738
    chicken stock 8 cups 691.2 67.77600000000001 48.38399999999999 23.04
    salt black pepper ground - - - -
    corn tortilla chip crushed - - - -
    chicken 5 cups chopped cooked - - - -
    avocado 2 halved pitted peeled diced - - - -
    monterey jack cheese 1 cup shredded - - - -
    cilantro leaf 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    lime 1 cut - - - -

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



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