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Crock-Pot Mexican Chicken Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.2962
Energy (kCal)2360.9322
Carbohydrates (g)439.902
Total fats (g)38.0227
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder. | 2. Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot. | 3. Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 3 boneless thawed boneless - - - -
    chicken stock 4 cups 345.6 33.888000000000005 24.191999999999997 11.52
    tomato sauce 1 can - - - -
    green chilies 4 ounces diced 30.6175 7.5636 0.0 0.0
    cream chicken soup 5 ounces 77.9611 10.5744 2.5515 2.8633
    taco seasoning 2 tablespoons 55.062 9.918 0.7695 0.0
    onion flake 2 tablespoons 34.9 8.328 0.895 0.046
    garlic powder 1 dash - - - -
    pinto bean chili sauce 2 cans - - - -
    corn 2 cans drained 1816.7916 369.63 46.8882 23.5934

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



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