Try this Smoky Spiced Tortilla Soup recipe, or contribute your own.
Suggest a better description1. In a large saucepan or in a stock pot, heat oil over medium heat. Saute onion and garlic just until tender, about 5 minutes. 2. Add tortillas and saute until soft, about 3 minutes. Stir in chipotle chile and cumin; cook 1 minute longer. Stir in ale and loosen any browned bits at the bottom of the pot with a fork. Add tomatoes and cilantro, and cook, stirring occasionally, until tomatoes release their juices, about 10 minutes. 3. Add chicken stock and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 30 minutes. Let soup cool slightly. 4. In a blender or food processor, puree soup in several batches. Return soup to pot and reheat. Season with salt and pepper. 5. Ladle soup into serving bowls. Garnish with shredded chicken, tortilla strips, sour cream and/or cilantro sprigs, as desired. From "Famous Chefs (and Other Characters) Cook With Beer;" printed in the Chicago Sun Times, October 9, 1996 Posted to MM-Recipes Digest V3 #315 Date: Sun, 17 Nov 1996 16:13:16 +0000 From: Linda Place
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Serving Size: 1 Serving (578g) | ||
Recipe Makes: 6 | ||
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Calories: 323 | ||
Calories from Fat: 133 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 33.2mg | 10 % | |
Sodium 592.2mg | 20 % | |
Potassium 908.3mg | 24 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 24.6g | ||
Protein 20.2g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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