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Crock-Pot Chicken Tortilla Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.4206
Energy (kCal)616.9075
Carbohydrates (g)62.7005
Total fats (g)34.3963
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In slow cooker, combine shredded chicken, whole tomatoes (hand crushing to break them into smaller pieces), enchilada sauce, green chilies, onion, and garlic. Add chicken broth, water, and spices. Stir in corn. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Remove bay leaf before serving. | 2. Meanwhile, preheat oven to 400 degrees. Lightly brush both sides of tortillas with vegetable oil. Cut tortillas into strips and spread on baking sheet. Bake, turning occasionally, until crisp; about 5-10 minutes. Use to garnish soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 1/2 1/2 cooked shredded - - - -
    tomato 1 can 40.2099 8.6898 1.9658 0.4468
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    green chilies 1 can 97.1514 24.0 0.0 0.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    chicken broth 1 can 94.55 2.2875 13.481 3.1719999999999997
    water 2 cups 0.0 0.0 0.0 0.0
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    salt 1 teaspoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    bay leaf 1 - - - -
    cilantro 1 tablespoon dried 0.23 0.0367 0.0213 0.0052
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    corn 1 package frozen - - - -
    corn tortilla 12 - - - -

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



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