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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the broth in a large stock pot, add the garlic, basil, cumin, cilantro, taco seasoning, tomatoes, and veggies. | 2. Simmer until broth is hot and veggies are cooked but still crisp. | 3. Add the cooked chicken and heat through. | 4. Spoon small portions (about a 1/4 cup) of the cooked rice into individual soup bowls and pour broth, veggies and chicken over rice. Top with shredded monterey jack cheese, tortilla chips and sliced avocado. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	2		canned	156.24	3.78	22.2768	5.2416
garlic clove	3		diced	-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
basil	2	teaspoons	chopped	0.4063	0.0468	0.0556	0.0113
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
taco seasoning	1			-	-	-	-
tomato green chilies	1	can	diced	-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
zucchini	1		sliced cut	2.31	0.3421	0.2981	0.044000000000000004
onion	1		diced	44.0	10.274000000000001	1.21	0.11
black bean	1	can		991.8141	181.3769	62.8246	4.1301
chicken breast	2		cooked shredded	1560.3596	0.0	189.1482	83.9147
grain white rice	3	cups	steamed	-	-	-	-
monterey jack cheese			shredded	-	-	-	-
corn tortilla chip			crushed	-	-	-	-
avocado	1		sliced	-	-	-	-

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