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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside. | 2. Add the oil to the bacon drippings over medium temperature, then sauté the chicken and beef strips until browned, stirring occasionally, about 7 minutes. | 3. In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved. | 4. Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes. | 5. Garnish, serve, and enjoy! | 6. Note: to make the seafood version of Azteca's Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you'd like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking. | 7. Note #2: we've also added a can of black beans to the recipe, to good effect. If the soup isn't as thick as you'd like it to be, try adding a can of refried beans - it works well! We've also served it with crisp tortilla strips and a dollop of Mexican crema instead of monterey jack. It's a versatile recipe, so experiment and enjoy yourself! :) If you have made the Rich and Delicious Enchilada sauce recipe of mine, you might recognize many of the soup ingredients - to make the sauce into soup, use 2 cups of the sauce, add 1 cup hot water and 1/2 teaspoon chicken stock granules, then add the cooked chicken and garnish ingredients as usual. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	boneless	skinless cut boneless	-	-	-	-
beef	8	ounces	cut	268.94	0.5198	47.9798	8.3168
bacon	1	slice		116.76	0.3584	3.5336	11.1132
vegetable oil	1 1/2	1/2		175.84799999999998	0.0	0.0	20.4
water	3	cups	boiling	0.0	0.0	0.0	0.0
beef bouillon granule	2	teaspoons		-	-	-	-
chicken bouillon granule	1	teaspoon		-	-	-	-
tomato sauce	15	ounces		480.5325	76.5025	25.0472	8.3349
mushroom	16	ounces	cut	154.2212	30.7989	10.1605	2.2226
onion	1/2	cup	chopped sweet	32.0	7.472	0.88	0.08
garlic	2	teaspoons	minced roasted	8.344	1.8514	0.3562	0.027999999999999997
ancho chile powder	1	tablespoon	dried	-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
cocoa powder	1/2	teaspoon		2.0425	0.5187	0.1756	0.1227
cider vinegar	1/4	teaspoon		0.2625	0.0116	0.0	0.0
sherry	1	teaspoon		-	-	-	-
butter	1/4	teaspoon		7.125	0.3274	0.2226	0.6
tabasco sauce	1/2	teaspoon		-	-	-	-
salt black pepper			ground	-	-	-	-
monterey jack cheese			grated	-	-	-	-
scallion			chopped	-	-	-	-
jalapeno			chopped	-	-	-	-
avocado	1		ripe pitted peeled cut	-	-	-	-

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