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Southwestern Enchilada Chicken Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.4104
Energy (kCal)728.1518
Carbohydrates (g)76.6121
Total fats (g)33.9937
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large skillet, saute the cut up chicken (I cut in thin strips). | 2. Saute in the hot oil until lightly browned. | 3. Transfer to a crock pot. | 4. Stir in remaining ingredients. | 5. Cover and cook on low 6-8 hours. | 6. Cut tortilla strips thin and fry in hot oil until browned. | 7. Top each bowl of soup with tortilla strips and shredded cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 boneless skinless boneless - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    chicken broth 2 cans 189.1 4.575 26.962 6.343999999999999
    water 4 cups 0.0 0.0 0.0 0.0
    corn 1 package frozen - - - -
    tomato 1 can stewed chopped 62.068999999999996 13.7631 3.2384 0.5397
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    poblano pepper 1 chopped - - - -
    green chilies 2 cans 194.3028 48.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    enchilada mix 1 package - - - -
    white corn tortilla 1 package - - - -

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



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