Try this Mexican Soup recipe, or contribute your own.
Suggest a better descriptionSoup - In a large pot, combine the chicken broth, stewed tomatoes, crushed tomatoes, Ro-Tel, water, chopped onion, celery, garlic, cumin, chili powder, cilantro, worcestershire sauce, lime juice and picante sauce. Cook on medium heat for 5 minutes, stirring occasionally. Then add chicken and cook for 15 minutes on medium heat until boiling. Stir occasionally. Rice - In large skillet, heat oil. Add rice and brown well. Then add pureed stewed tomatoes, onion, garlic, cumin, salt and pepper, and stir for 1 minutes. Add broth, water and peas. Cover and cook on low heat until liquid has absorbed, about 15-20 minutes. Serves 10-12. To Serve - Place condiments in individual bowls. When sop is cooked, serve steaming in large bowls, adding a spoonful of cooked rice, then, in order, avocado, tortilla pieces, cheese and squeeze of lime juice. Serves 10-12. Posted to MC-Recipe Digest V1 #338 Recipe by: Gloria Stevens, Cedar Park From: Sherry Zeiss
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Serving Size: 1 Serving (692g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 837 | ||
Calories from Fat: 217 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 296.5mg | 91 % | |
Sodium 724mg | 25 % | |
Potassium 1257.3mg | 33 % | |
Total Carbohydrate 53.2g | 16 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 50.1g | ||
Protein 96.3g | 138 % | |
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: 837
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