Photo: Cala
Estimated Nutrition (whole recipe, rough)
1198
Calories
76g
Protein
26g
Fat
164g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 medium onion, chopped
- 1/4 cup margarine
- 5 pounds russet potatoes, peeled and cubed
- 8 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 cup jalapeno chiles, coarsely chopped
- 1 pinch baking soda
- 4 cups evaporated milk
- salt and pepper to taste
- sour cream
- green onions, chopped
Directions
1
In a large stockpot, sauté onion in butter or margarine until just tender.
2
Add potatoes, chicken broth and cumin, then cover and cook until potatoes are tender, about 20 or 30 minutes.
3
Remove from heat and add jalapenos with liquid, baking soda and evaporated milk.
4
Coarsely mash potatoes in the pot with a potato masher.
5
Stir well, then season with salt and pepper, Return to heat and simmer for 15 minutes, stirring frequently.
6
Garnish individual servings with a dollop of sour cream and a sprinkling of chopped green onions.
Recipe sourced from
fandom