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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On medium-high heat, place a large pot filled half way with water. Let it come to a simmer. | 2. Once the water is simmering, add Chicken bouillon, Tomato bouillon,Dried Mint (grind with the palms of your hands as you add the mint), Pepper, Garlic Salt and Cilantro. Cover and let it come to a boil. | 3. Meanwhile, place the tomato, onion and 1/2 cup water in blender and blend well. | 4. Once the herbs are boiling, add the tomato and onion blend. Cover and let it come to a boil. | 5. Add the chicken, cover and let it come to a boil. | 6. After the chicken is cooked through, add the Carrots and Red potatoes. Cover, lower to medium heat. | 7. When the Carrots and Red potatoes are tender, lower to low heat. Add the celery. | 8. Let the celery cook for about 7-10 min, then turn heat off. That way your celery with still have a 'crunch' to it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken bouillon granule	3 -4	tablespoons		-	-	-	-
tomato bouillon	1 -2	tablespoon		-	-	-	-
mint	1	tablespoon	dried	-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
garlic salt	1	teaspoon		-	-	-	-
cilantro	1	bunch	Chopped	-	-	-	-
tomato	3		Cubed	186.2069	41.2894	9.7151	1.6192
onion	1/2		Cubed	22.0	5.1370000000000005	0.605	0.055
water	1/2	cup		0.0	0.0	0.0	0.0
chicken thigh	3 -4		skinless	0.0	0.0	0.0	0.0
carrot	3 -4		Sliced	0.0	0.0	0.0	0.0
red potato	3 -4		Chopped	0.0	0.0	0.0	0.0
celery rib	3 -4		Chopped	-	-	-	-

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