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Slow Cooked Mexican Chicken and Corn Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.927
Energy (kCal)2612.455
Carbohydrates (g)98.7825
Total fats (g)210.0002
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In 3-1/2 to 4-quart slow cooker, combine chicken, corn, broth and tomatoes; mix well. | 2. Cover; cook on Low setting 8 to 10 hours. | 3. About 20 minutes before serving, stir in rice and taco seasoning mix. Cover; cook on High setting 10 minutes longer or until rice is tender. Stir before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 1 lb boneless skinless cut 1993.2 3.5787 43.3974 200.3619
    corn 1 bag frozen - - - -
    chicken broth 2 cans 189.1 4.575 26.962 6.343999999999999
    mexican tomato 1 can stewed undrained - - - -
    brown rice 3/4 cup uncooked 430.155 90.6288 8.5676 3.2943
    taco seasoning mix 1 package - - - -

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



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