Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- =
- 2 chicken breasts
- garlic and onion
- salt
- water
- 12 small yellow potatoes, cut in halves
- chicken stock
- 8 medium potatoes, peeled and cut into 5mm slices
- 2 ears of corn, cut in halves
- 1 bunch scallions
- 1 bunch cilantro
- 8 Tbsp guascas
- 1 cups of heavy cream, divided
- 2 Tbsp capers, drained
- 2 avocados, peeled, pitted and thinly sliced
- =
Directions
Marinate the chicken breasts with garlic, onion and salt.
Put the breasts, add water, cover and cook .
Remove the skin from the chicken and discard.
Cut the chicken breasts into strips.
Cook the yellow potatoes in the casserole with the chicken stock .
Add more chicken stock to taste.
Add the potatoes, corn, the bunch of scallions, the bunch of cilantro, and the guascas.
Stir in the cream reserving 3 Tbsp. for garnish.
Serve the chicken on soup bowls and pour the soup into the bowls.
Pour 3 Tbsp. of cream and 1 tsp. of chopped capers on each bowl.
Float the sliced avocado on top.