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Mexican Chicken Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)152.858
Energy (kCal)2800.8278
Carbohydrates (g)451.4009
Total fats (g)41.7982
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the chicken broth, onion, green and red peppers, into a large soup pot. | 2. Bring to a boil, reduce heat, cover and simmer 15 minutes. | 3. Add all remaining ingredients and heat through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 8 cups 624.96 15.12 89.1072 20.9664
    onion 1 chopped 60.0 14.01 1.65 0.15
    green pepper 1 seeded chopped 29.8 6.9136 1.2814 0.2533
    red pepper 1 seeded chopped 1.25 0.2753 0.0584 0.0138
    tomato 1 can diced undrained 62.068999999999996 13.7631 3.2384 0.5397
    chili bean 1 can undrained 395.3223 50.8162 23.4891 14.4312
    kernel corn 1 can drained 276.9265 54.6877 7.6525 3.0018
    black olive 1 can drained pitted chopped - - - -
    rice 2 cups cooked 1350.5 295.815 26.381 2.4419999999999997
    chicken 2 cups cooked chopped - - - -
    red pepper flake 1 teaspoon - - - -
    sauce choice 1 tablespoon - - - -

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



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