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Hearty Chicken Enchilada Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)336.4146
Energy (kCal)4358.6578
Carbohydrates (g)305.2268
Total fats (g)198.9541
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil chicken breast for 45 minutes to an hour. | 2. Saute garlic and onions in butter. | 3. Add flour and brown to form a light brown roux. | 4. Add water, chicken bouillon, enchilada sauce, shredded chicken, drained corn & Rotel tomatoes. | 5. Season with seasoned salt and paprika. More or less may be added to suit your tastebuds. | 6. Cook for 30 minutes, stirring frequently. | 7. Top with shredded cheese, avocados, and tortilla chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 3 2340.5394 0.0 283.7224 125.87200000000001
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    onion 1 diced 28.0 6.537999999999999 0.77 0.07
    seasoning salt 1 teaspoon - - - -
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    rotel 1 can - - - -
    corn 1 can drained 908.3958 184.815 23.4441 11.7967
    chicken bouillon cube 3 - - - -
    el enchilada sauce 1 can old 100.8696 17.5304 2.0522 2.3304
    butter 1/2 cup 684.0 31.428 21.372 57.6
    water 6 cups 0.0 0.0 0.0 0.0
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    mexican cheese shredded blend - - - -
    tortilla chip crushed - - - -
    avocado sliced - - - -

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



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