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Chicken Tomatillo Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.3986
Energy (kCal)477.8195
Carbohydrates (g)96.8603
Total fats (g)9.8961
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 1 tablespoon oil or chicken fat in a large saucepan. Add onions, carrots, and garlic and sauté until golden brown (about 10 minutes). | 2. Add tomatillos, chile, and chicken stock. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15-20 minutes. | 3. Remove from heat and let cool, then puree in blender in batches, or use an immersion blender. | 4. Season to taste. If not spicy enough, gradually add cayenne pepper, chili flakes, or hot sauce to suit your taste. | 5. Reheat on medium-high heat and add chicken. Serve immediately, or within a few days, or process in a pressure canner using 10 pounds of pressure for 80 minutes, or using instructions for your canner. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 1 quart - - - -
    onion 2 cups chopped 128.0 29.888 3.52 0.32
    carrot 1 chopped 29.52 6.8976 0.6696 0.1728
    tomatillo 2 lb husked washed quartered 290.2995 52.9797 8.709 9.2533
    garlic clove 4 chopped - - - -
    hot green chili pepper 1/2 cup chopped 30.0 7.095 1.5 0.15
    chicken 2 -3 cups cooked - - - -
    cheese shredded chopped - - - -

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



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