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Chicken Tortilla Soup (in a Flash)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)126.0104
Energy (kCal)1060.3473
Carbohydrates (g)25.3517
Total fats (g)49.2374
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spray saucepot with vegetable cooking spray and heat one minute. | 2. Add chicken and cook until browned, stirring often. | 3. Add broth, rice and cumin. | 4. Heat to a boil; cover and cook over low heat for 20 minutes. | 5. Stir in corn, salsa, cilantro and lime juice and heat thoroughly. | 6. Top with Crisp Tortilla Strips (directions to follow): | 7. CRISP TORTILLA STRIPS | 8. Preheat oven to 425*. | 9. Cut 4 corn tortillas into thin strips and place on baking sheet. | 10. Spray with vegetable cooking spray. | 11. Bake 10 minutes or till crispy-golden. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 lb boneless cut cubed 780.1798 0.0 94.5741 41.9573
    chicken broth 2 cans 189.1 4.575 26.962 6.343999999999999
    grain white rice 1/2 cup uncooked - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    mexican corn 1 can - - - -
    salsa 1 cup 75.4 17.264 3.952 0.442
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    corn tortilla 4 - - - -

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



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