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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 4 quart crock pot, combine all ingredients except for the olive oil, corn tortilla strips, limes and avocado. | 2. Cover and cook on low for 6 to 8 hours. | 3. Remove the chicken and shred with a fork, return shredded chicken to crock pot and stir to combine, continue to cook for about 1/2 hour. | 4. Heat oil in a medium-size skillet and sauté the tortilla strips until crisp, drain on paper towels. | 5. Divide the soup into individual serving bowls and garnish each with the juice of a whole lime. | 6. Top each serving with chopped avocado, cilantro and tortilla strips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	boneless	skinless boneless	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
salt	1/2	teaspoon		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cinnamon	1/4	teaspoon	ground	-	-	-	-
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
red onion	1		chopped	44.0	10.274000000000001	1.21	0.11
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
jalapeno pepper	1 -2		seeded minced	0.0	0.0	0.0	0.0
rom tomato	3		chopped	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
corn tortilla	6		cut	-	-	-	-
avocado	1		pitted peeled chopped	-	-	-	-
cilantro				-	-	-	-
key lime	4			-	-	-	-

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