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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 large stock pot place the chicken and sprinkle with garlic salt. Add the water until its about 4 inches above the chicken. Wash the lime then cut it in half and add it to the pot. Bring water to a boil and continue until the chicken is cooked throughly. About 1-1 1/2 hours. | 2. Remove the chicken and let it cool. Remove the limes and skim the broth to remove fat. Shred the chicken after it has cooled off and set aside. | 3. To the broth add the chicken bouillon and let it simmer for a couple of minutes. | 4. Now add in your canned tomatoes and all your spices. I like to add in about 8 shakes of hot sauce (I use Cholula) Bring to a boil and add in the the zucchini and carrots and the shredded chicken. | 5. When the vegetables are done cooking your soup is done! | 6. Garnishes:. | 7. crumbled tortilla chips. | 8. shredded cheddar or montrey jack cheese. | 9. cilantro. | 10. sour cream. | 11. hot sauce like Cholula, Tapatio or tabsco. | 12. lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3	lbs		2924.0066	0.0	252.9606	204.8165
water				-	-	-	-
lime	1			-	-	-	-
chicken bouillon	2 -4	tablespoons		0.0	0.0	0.0	0.0
zucchini	3		sliced	6.93	1.0263	0.8943	0.132
carrot	3		sliced	157.44	36.7872	3.5712	0.9216
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
rotel tomato	1	can	diced	-	-	-	-
chili powder	1 -2	tablespoon		0.0	0.0	0.0	0.0
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
cinnamon	2	teaspoons		-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428

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