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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy pot, bring broth to a boil. Add roasted garlic, oregano, Rotel, chopped onion, jalapenos, bell pepper, corn and black beans to the stocks. | 2. Simmer uncovered for 30 minutes. | 3. Broil the sliced onions until soft and brown. | 4. Add broiled onions, quinoa, mushrooms and chicken to stocks and simmer for at least 30 minutes to an hour. | 5. The longer you simmer, the more the flavors meld and spices release! | 6. Garnish with toasted tortilla strips, shredded cheese, avocado & sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	10	cups		781.2	18.9	111.384	26.208000000000002
garlic clove	6		roasted	201.7333	0.0	44.88	1.1333
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
rotel	2	cans		201.7333	0.0	44.88	1.1333
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
jalapeno pepper	4		sliced	6.525	1.4625	0.2048	0.0832
bell pepper	1		diced	29.8	6.9136	1.2814	0.2533
corn	1	cup	frozen	124.7	27.115	4.7415	1.9575
black bean	1	can	drained rinsed	991.8141	181.3769	62.8246	4.1301
quinoa	1/2	cup		-	-	-	-
onion	1/2	cup	sliced broiled	32.0	7.472	0.88	0.08
baby portabella mushroom	8	ounces	quartered	201.7333	0.0	44.88	1.1333
chicken breast	1 1/2	1/2	cooked shredded	1170.2697	0.0	141.8612	62.93600000000001
flour tortilla	4 -8		sliced toasted	-	-	-	-
mexican cheese			shredded	-	-	-	-
avocado			diced	-	-	-	-
cream			sour	-	-	-	-

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