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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat half of the oil in a good-sized saucepan, cook chicken until lightly browned and cooked right through. | 2. Remove chicken from pan and shred into small strips. | 3. Heat remaining oil in same pan, cook onion 3-4 minutes or until soft. | 4. Add flour to pan and stir for 1 minute. | 5. Add stock and juice 1 cup at a time, waiting until mixture thickens slightly after each addition. | 6. Add chicken, corn and chilli. Stir until heated through. | 7. Serve topped with cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken breast	2	skinless	skinless	-	-	-	-
red onion	1		chopped	64.0	14.944	1.76	0.16
plain flour	1	tablespoon		-	-	-	-
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
tomato juice	2	cups		82.62	17.1558	4.131	1.4094
corn kernel	1	cup		184.71	36.4767	5.1042	2.0022
hot chili pepper	2		sliced	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

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