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Diet Chicken Enchilada Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.0451
Energy (kCal)995.7248
Carbohydrates (g)55.1439
Total fats (g)41.9331
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot bring the broth, celery, onion, and enchilada sauces to a boil. Whisk in the pumpkin. Add corn and raw chicken and cover the pot tightly with a lid, turn the oven burner off, and let the pot sit, covered, for one hour. Do not take the lid off! Do not peek! The chicken needs to cook fully. | 2. Taste the soup. Add a dash or more hot sauce, salt, and/or taco seasoning. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 3 cups used fat free 234.36 5.67 33.4152 7.8624
    celery 1 1/4 cups chopped 20.2 3.7496 0.8711 0.2146
    yellow onion 1/2 cup diced sweet 57.42 3.4191 0.4132 4.698
    green enchilada sauce 1 can mild - - - -
    green enchilada sauce 1 can - - - -
    pumpkin puree 1 can - - - -
    chicken breast 10 ounces uncooked boneless skinless chopped 487.6113 0.0 59.1087 26.2233
    corn 1 can sweet 186.9565 40.6522 7.1087 2.9348
    sauce hot 1 dash used Red - - - -
    salt - - - -
    taco seasoning 1 teaspoon 9.177 1.653 0.1282 0.0
    cheddar cheese shredded fat-free crushed baked - - - -

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



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