RecipeDB

Cooking in progress....

Mexican Chicken Potato Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.5599
Energy (kCal)573.8129
Carbohydrates (g)87.013
Total fats (g)11.9345
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450°F Place peppers on foil-lined baking sheet. Roast for 20 minutes or until blackened, turning occasionally. Wrap peppers up in foil to steam. Let stand 15 minutes. Remove skin and seeds from peppers and chop. | 2. Heat oil in Dutch oven over medium heat. Add onions, garlic, ground cumin and cumin seed. Saute 5 minutes. Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Serve with baked corn tortilla strips, avocado, and cilantro, if desired. | 3. *May substitute 1 (4-oz.) can diced green chiles. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    anaheim chilies 4 - - - -
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    green onion 1/2 cup 9.585 2.0377 0.3444 0.1668
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    cumin 3/4 teaspoon ground 5.9063 0.6968 0.2805 0.3508
    cumin seed 3/4 teaspoon 5.9063 0.6968 0.2805 0.3508
    chicken broth 8 cups reduced sodium - - - -
    corn 1 cup 124.7 27.115 4.7415 1.9575
    red potato 2 cups 210.0 47.7 5.67 0.42
    chicken 2 cups cooked - - - -
    salt 1/4 teaspoon - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    corn tortilla strip baked diced chopped - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition