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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring Broth to a Boil. | 2. Mix together in a food processor or blender the onion, tomatoes, green chilies, and cilantro until completely liquefied. | 3. Pour Mixture into boiling water. | 4. Then add corn, black beans,enchilada sauce red or green (I like it spicy so I use the red) garlic, and cumin. | 5. For the "chicken" : Fry in a skillet, until fully cooked. I like my "chicken" put through the food processor just for about 30 seconds. But if you like it chunky just add it to the soup cubed. Boil time should be about an hour, stirring frequently. | 6. For the Tortilla Chips: Heat oil. Cut tortilla into skinny strips, add them to the oil cook until golden brown place on paper towel. | 7. Top with chopped avocado, sour cream, cheese and of course Tortilla Chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	6	cups		974.16	157.93200000000002	35.7192	23.0256
onion	1		Chopped	28.0	6.537999999999999	0.77	0.07
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
green chili	2/3	cup		40.0	9.46	2.0	0.2
cilantro	1	hand		-	-	-	-
corn	1/2	cup		62.35	13.5575	2.3707	0.9788
black bean	1	can	rinsed	991.8141	181.3769	62.8246	4.1301
red enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
pepper				-	-	-	-
chicken	3	cups	cubed	-	-	-	-
flour tortilla	4			-	-	-	-
frying oil	1/4	cup		481.78	0.0	0.0	54.5
oil				-	-	-	-
avocado				-	-	-	-
cream			sour	-	-	-	-
cheese			shredded	-	-	-	-

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