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Chicken Veggie Taco Chili

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.654
Energy (kCal)628.8295
Carbohydrates (g)110.8146
Total fats (g)15.5684
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring two cups water to a boil. | 2. Add bullion cubes and allow to disolve. | 3. Stir in taco seasoning. | 4. Lower heat to med-low and add tomatoes and frozen vegetables. (I whizzed these through the food processor a bit to get smaller pieces as a personal preference.). | 5. Mix in pinto beans. | 6. Stir in cheese soup until well-mixed and melted smooth. | 7. Stir in chicken. | 8. Allow to heat through. | 9. Can be served immediately or left to simmer on stove for several hours. | 10. Top individual bowls with optional garnishes if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 cups cooked shredded - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    chicken bouillon cube 2 - - - -
    tomato 1 can stewed undrained 62.068999999999996 13.7631 3.2384 0.5397
    pinto bean 1 can undrained - - - -
    cheddar cheese soup 1 can condensed 312.3238 42.5355 2.9745 14.5751
    vegetable 8 ounces cauliflower 185.9727 42.184 7.4843 0.4536
    taco seasoning 3/4 ounce 68.464 12.332 0.9568 0.0
    corn tortilla chip - - - -
    cheddar cheese shredded - - - -
    cream sour - - - -
    hot sauce - - - -

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



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