Photo: Cala
Estimated Nutrition (whole recipe, rough)
1039
Calories
74g
Protein
19g
Fat
140g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno | 1 pepper (14g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 c. chicken broth
- 8 celery stalks
- 2 c. diced onion
- 3/4 tsp. garlic salt
- 1/4 tsp. white pepper
- 2 lb. Velveeta cheese
- 1 c. diced jalapeno peppers
- Sour cream
- Flour tortillas
Directions
1
Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.
2
In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper.
3
Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.
4
In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth.
5
Return the pureed mixture to the saucepan and simmer it for 5 minutes.
6
Add the diced peppers and mix them in well.
7
Serve with a dollop of sour cream and warm flour tortillas.
Recipe sourced from
fandom