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Mexican Corn Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.5833
Energy (kCal)682.2506
Carbohydrates (g)65.7676
Total fats (g)33.4305
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In blender, combine half of the corn and the chicken broth. Cover and blend until nearly smooth. | 2. In a large saucepan, combine corn puree, remaining corn, chile peppers, butter, garlic, dired oregano, salt, and black pepper. Bring to boiling, reduce heat. | 3. Simmer, uncovered, for 10 minutes. Stir in milk, chicken, tomatoes, and snipped oregano; heat throughly. | 4. Remove from heat. Stir in cheese until melted. | 5. If desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kernel corn 1 package thawed frozen - - - -
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    green chilies 1 can diced 97.1514 24.0 0.0 0.0
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    garlic 1/2 teaspoon minced 2.086 0.4628 0.08900000000000001 0.006999999999999999
    oregano 1 tablespoon 7.95 2.0676 0.27 0.1284
    salt 1/4 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    milk 2 cups 297.68 23.3264 15.372 15.9576
    chicken 1 cup cooked chopped - - - -
    tomato 1 cup chopped 26.82 5.7961 1.3112 0.298
    monterey jack cheese 1 cup shredded - - - -
    parsley snipped - - - -
    oregano 7.95 2.0676 0.27 0.1284

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



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