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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute the onion, add garlic and red pepper once the onion is soft. | 2. Fill a large pot 3/4 full with chicken stock and add one to two cubes of chicken bullion (to taste). Add tomato puree, tortillas, bay leaves, cilantro, cumin and jalapenos; bring to a gentle boil. | 3. Add chicken pieces, let boil for 15-20 minutes. Remove the chicken and let cool, then shred. | 4. Remove the bay leaves. | 5. Add the sugar and return the chicken to the pot. Stir in corn, including the liquid in the can. | 6. Add the butter, let melt. Leave pot on very low heat until ready to serve. Immediately before serving, squeeze the juice from half a lime into soup. | 7. Serve with fried corn tortilla strips, avocado, cilantro, green onion, sour cream, and/or jack cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	3		chopped	-	-	-	-
red pepper	1/3		diced	0.4167	0.0918	0.0195	0.0046
chicken broth				-	-	-	-
chicken bouillon				-	-	-	-
tomato puree	16	ounces		172.3649	40.7326	7.4843	0.9525
corn tortilla	4		cut	-	-	-	-
bay leaf	2			-	-	-	-
cilantro leaf	1/2	cup		1.84	0.2936	0.1704	0.0416
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
jalapeno	3		diced	4.8938	1.0969	0.1536	0.0624
chicken breast	3		cut	2340.5394	0.0	283.7224	125.87200000000001
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
corn	14	ounces		341.3279	74.219	12.9784	5.3581
butter	2	tablespoons		171.0	7.857	5.343	14.4
lime	1			-	-	-	-

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