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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Simmer chicken in water, 3 carrots, 3 celery, 1/2 onion, 2 tbsp garlic, salt and white and black peppers for 2 hours. | 2. Remove chicken and allow to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard. Add a fresh batch of veggies to the pot. | 3. Add Rotel, cilantro, corn, and cumin to the pot. Stir well. | 4. Remove chicken from the bone and add to the pot. | 5. Add cream just to get color and thickness. | 6. Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
water	1	gallon		0.0	0.0	0.0	0.0
carrot	6			314.88	73.5744	7.1424	1.8432
celery rib	6			302.6	0.0	67.32	1.7
onion	1		Chopped	64.0	14.944	1.76	0.16
garlic	4	tablespoons	Minced	50.66	11.2404	2.1624	0.17
salt	4	teaspoons		-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
cilantro	1/4	cup	Chopped	0.92	0.1468	0.0852	0.0208
rotel tomato	1	can		302.6	0.0	67.32	1.7
heavy whipping cream	1/2			204.0	1.6440000000000001	1.704	21.648000000000003
corn	0.5	can		93.4783	20.3261	3.5543	1.4674
corn tortilla	20			-	-	-	-
monterey jack cheese	12	ounces		302.6	0.0	67.32	1.7

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