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Low Carb Spicy Chicken Enchilada Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)58.4224
Energy (kCal)301.4154
Carbohydrates (g)6.2467
Total fats (g)4.1048
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat covered pot. | 2. Soften 1/2 cup of diced red bell pepper in pot sprayed with nonstick cooking spray. | 3. Add chicken stock. | 4. Add seasonings: chili, cumin, garlic, liquid smoke and cilantro to broth. | 5. Add chicken to broth and bring to simmer. | 6. In a bowl, place can of diced tomatoes with chilies (and juice) to 2 cups of water. With immersion blender, smooth to puree. Then add to soup pot. | 7. Simmer for 20 minutes until flavors meld. | 8. Spoon into warm soup bowls. | 9. Top with cheddar/jack cheese. | 10. May top with sour cream if preferred. | 11. If needing a low carb crunch, consider a few pork rinds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 1/2 cup raw 252.1667 0.0 56.1 1.4167
    chicken broth 1 quart low-sodium low-fat - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    ancho chili pepper 1 tablespoon ground 252.1667 0.0 56.1 1.4167
    mesquite liquid smoke 1 teaspoon 252.1667 0.0 56.1 1.4167
    cumin 2 tablespoons ground 45.0 5.3088 2.1372 2.6724
    garlic 1 teaspoon 4.172 0.9257 0.1781 0.013999999999999999
    cilantro 1 teaspoon 0.0767 0.0122 0.0071 0.0017
    rotel tomato chilies 10 ounces 252.1667 0.0 56.1 1.4167
    green chile 2 tablespoons canned diced 252.1667 0.0 56.1 1.4167
    chicken breast 3 cups cooked boneless skinless - - - -
    monterey jack cheddar cheese blend 252.1667 0.0 56.1 1.4167
    cream sour - - - -

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



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