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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat butter and oil in a Dutch oven over medium. | 2. Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time). | 3. Add in broth; bring to a boil over medium-high heat. | 4. Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes). | 5. Season with salt, pepper and Tabasco to taste. | 6. Ladle into bowls then sprinkle with more shredded cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
chicken breast	3	boneless	skinless cubed boneless	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
jalapeno pepper	1 -2		seeded chopped	0.0	0.0	0.0	0.0
garlic clove	5		chopped	-	-	-	-
cumin	1 1/2	1/2		11.8125	1.3936	0.561	0.7015
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
half cream	2	cups		273.76	41.76	12.064	6.496
mexican cheese cheddar	2	cups	shredded blend	-	-	-	-
cream corn	1	can		-	-	-	-
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
tomato	1	can	diced drained chopped	62.068999999999996	13.7631	3.2384	0.5397
seasoning salt black pepper			ground	-	-	-	-
tabasco sauce				-	-	-	-
mexican cheese			shredded blend	-	-	-	-

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