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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the tortillas into 1/4 inch strips. | 2. In a large saute pan, heat the oil over med.-high heat. Fry the tortilla strips until crunchy. Drain and set aside. | 3. In a soup pot, melt the butter over med. heat. Saute the onion, jalapeno, tomatoes, cilantro and garlic in the butter until the tomatoes are soft. Add the chicken broth and bay leaf and bring to a boil. Add the rice and seasonings. Boil until the rice is tender, about 15 minutes. | 4. Reduce the heat. Add the chicken and simmer for 15 minutes. If the rice absorbs too much of the liquid, add more chicken broth. | 5. Ladle the soup into bowls. Top with tortilla strips and cheese before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	4			-	-	-	-
canola oil	1/2	cup		963.56	0.0	0.0	109.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
yellow onion	1/2	cup	chopped	57.42	3.4191	0.4132	4.698
jalapeno	1 1/2	1/2	chopped	2.4469	0.5484	0.0768	0.0312
rom tomato	1 1/2	cups	chopped	-	-	-	-
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
garlic	2	teaspoons	chopped	8.344	1.8514	0.3562	0.027999999999999997
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
bay leaf	1			-	-	-	-
mexican rice mix vermicelli	1	box		-	-	-	-
white chicken meat	1	cup	chopped cooked	-	-	-	-
cheddar cheese	1/2	cup	grated	-	-	-	-

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