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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grill chicken breast and chop in to small bite size pieces. | 2. Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil. | 3. Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside. | 4. In a 4-quart Dutch oven cook onion, sweet pepper and garlic in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. | 5. In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through. | 6. Add chopped chicken and heat through. | 7. To serve, ladle soup into bowls. | 8. If enchilada sauce is need for chicken enchiladas, blend the ingredients. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kernel corn	1	package	frozen	-	-	-	-
onion	2	cups	chopped	128.0	29.888	3.52	0.32
red pepper	1 1/2	cups	chopped sweet	90.0	19.8225	4.2075	0.99
garlic clove	2			-	-	-	-
cooking oil	1	tablespoon		-	-	-	-
chicken broth	4	cans		378.2	9.15	53.924	12.687999999999999
thyme	1/2	teaspoon	crushed dried	0.40399999999999997	0.0978	0.0222	0.0067
cayenne pepper	1/8 - 1/4	teaspoon		0.0	0.0	0.0	0.0
purpose flour	1/3	cup		-	-	-	-
half	1/2	cup		-	-	-	-
chicken breast	2		chopped	1560.3596	0.0	189.1482	83.9147

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