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Ingredientes
- 8 c. chicken broth
- 2 tsp cumin
- 3 tsp grnd New Mexico chile pwdr
- 1 1/2 lb boneless skinless chicken breasts diced
- 1 c. diced onions
- 1 c. diced celery
- 2 x chopped jalapenos (or possibly 1/2 c. chopped canned jalapenos)
- 1 Tbsp. chopped garlic
- 3/4 c. butter
- 1/2 c. flour
- 1/2 c. half-and-half
- 1/4 c. chopped cilantro
- 3/4 c. minced green onions
- 1 1/2 c. shredded Jack cheese (optional)
- 2 c. tortilla strips
Direcciones
- Bring chicken broth, cumin and chile pwdr to boil. Meanwhile, saute/fry chicken, onions, celery, jalapenos and garlic in 1/4 c. butter in skillet over medium heat till chicken juices run clear when pricked with fork, about 10 min. Remove from skillet and set aside.
- Heat remaining 1/2 c. butter in same skillet over medium-low heat. Stir in flour to make roux and cook till thickened, 2 to 3 min. Stir roux into boiling stock, then add in chicken-vegetable mix. Remove from heat and add in half-and-half and cilantro, stirring till smooth. Garnish with minced green onions, cheese and tortilla strips.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 613g | |
| Recipe makes 6 servings | |
| Calories 710 | |
| Calories from Fat 354 | 50% |
| Total Fat 39.92g | 50% |
| Saturated Fat 22.88g | 92% |
| Trans Fat 0.02g | |
| Cholesterol 137mg | 46% |
| Sodium 1164mg | 49% |
| Potassium 785mg | 22% |
| Total Carbs 52.97g | 14% |
| Dietary Fiber 6.4g | 21% |
| Sugars 3.08g | 2% |
| Protein 35.28g | 56% |
