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Mexican Chicken Tortilla Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)109.7447
Energy (kCal)1048.2446
Carbohydrates (g)32.816
Total fats (g)53.0292
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently. | 2. Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil. | 3. Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through. | 4. Remove pan from heat and stir in cilantro and 1 cup of tortilla chips. | 5. To serve, place remaining chips in the bottom of individual bowls and laddle soup over top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    chicken breast 1 lb boneless skinless cut 780.1798 0.0 94.5741 41.9573
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    chipotle chile adobo 1 minced - - - -
    tomato green chilies 1 can diced - - - -
    chicken broth 2 cans reduced sodium - - - -
    corn 1 cup frozen 124.7 27.115 4.7415 1.9575
    cilantro 1/2 cup 1.84 0.2936 0.1704 0.0416
    corn tortilla chip 4 cups baked - - - -

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



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