SHOPPING CARTMexicali Chicken Soup
Nutrition Facts
Serving Size:
1 cup (245 g )
Amounts Per Serving
Calories 130
Calories from Fat 40
Calories from Fat 40
| % Daily Value* | ||
| Total Fat 4.5g | 7% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 20mg | 7% | |
| Sodium 910mg | 38% | |
| Potassium 200mg | 6% | |
| Total Carbohydrate 12g | 4% | |
| Dietary Fiber 2g | 8% | |
| Sugars 3g | ||
| Protein 9g | ||
| Vitamin A 0% | • | Vitamin C 15% |
| Calcium 4% | • | Iron 4 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
| Calories: | 2,000 | 2,500 | |
| Total Fat | Less than | 65g | 80g |
| Sat. Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300mg | 375mg | |
| Dietary Fiber | 25g | 30g | |
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Fat 9 • Carbohydrate 4 • Protein 4
Yield: 1 Gallon
Serving Size: 1 cup
Ingredients
| Amount | Ingredients |
| 1 Tbsp | Vegetable Oil (#1) |
| 1 Tbsp | Custom Culinary® Gold Label Chicken Base (#1) |
| 1 1/2 lbs | Chicken Beasts, Boneless, Skinless, Medium Diced |
| 3/4 cup | Bacon, Fine Diced |
| 2 Tbsps | Vegetable Oil (#2) |
| 2 cups | Onions, Small Diced |
| 2 tsps | Garlic, Fresh Minced |
| 3 qts | Water (#1) |
| 1/3 cup | Custom Culinary® Gold Label Chicken Base (#2) |
| 1 3/4 cups | Black beans, Canned, in Sauce |
| 1 cup | Roasted Red Peppers, Canned, Drained, Small Diced |
| 1 cup | Picante sauce, Mild, Prepared |
| 3 cups | Tomatoes, Canned, Diced in Juice |
| 1/2 cup | Green Chilies, Canned, Diced |
| 1/2 Tbsp | Cumin, Ground |
| 1/2 tsp | Chili Powder |
| 1/2 cup | Water (#2) |
| 1/4 cup | Cornstarch |
| 6 each (6 | Corn Tortillas, Julienne Cut |
Recommended Product: 9117 Gold Label Chicken Base
Alternate Product Options: 0117 Master's Touch® Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base
Directions
- In a large bowl, combine Custom Culinary Gold Label® Chicken Base (#1) and oil (#1). Mix until well blended. Add chicken and toss until evenly coated. Set Aside.
- In a 6 quart sauce pot, over medium high heat, sauté bacon until crisp.
- Add oil (#2) add seasoned chicken meat, onions and garlic. Sauté until evenly browned.
- Add water (#1), Custom Culinary® Gold Label Chicken Base (#2), black beans, peppers, picante sauce, tomatoes, green chilies, cumin and chili powder.
- Heat to boiling, reduce heat and simmer 10-15 minutes, stirring occasionally.
- In a small bowl, blend water (#2) and cornstarch until smooth using a wire whisk.
- Gradually pour slurry mixture into the hot soup, stirring constantly. Heat to boiling for 2-3 minutes.
- Add tortilla strips, cook 2 minutes, stirring occasionally.
Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.
Comments (0)
Post a Comment