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Mexican Chicken, Corn & Chipotle Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)109.0174
Energy (kCal)1689.5953
Carbohydrates (g)69.3268
Total fats (g)112.852
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In bowl toss cubed chicken in with cumin. | 2. Heat olive oil over medium heat in large pot. | 3. Add chicken and onions and cook until chicken is done. | 4. Add remaining ingredients and bring to a boil, lower heat to simmer and cover for 15 minutes to 2 hours (The longer the better). | 5. Add shrimp for last 5 minutes. | 6. Remove peppers (that should be floating on top). | 7. Serve with diced avocados, shredded cheddar cheese, and lime tortilla chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cumin 3 tablespoons 67.5 7.9632 3.2058 4.0086
    chicken breast 1 cubed boned skinned 780.1798 0.0 94.5741 41.9573
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    chicken broth 1 quart - - - -
    corn 1 can drained sweet 186.9565 40.6522 7.1087 2.9348
    tomato 1 can chopped drained 62.068999999999996 13.7631 3.2384 0.5397
    cilantro 3 tablespoons chopped 0.69 0.1101 0.0639 0.0156
    chipotle pepper 3 -5 powdered - - - -
    yellow onion 1 cup chopped 114.84 6.8382 0.8265 9.396
    lime 1 - - - -
    salt - - - -
    shrimp - - - -
    tequila 2 shots - - - -
    avocado 1 - - - -
    cheddar cheese 1/4 cup shredded - - - -
    tortilla chip - - - -

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



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