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In a large dutch oven over medium-high heat, add olive oil and fry tortilla pieces until crispy. Place crispy tortilla pieces aside for garnishment.
Add garlic, Onion and jalapeno pepper and cook for 2 minutes.
Add all the other ingredients and bring to a slow boil. Reduce heat to a simmer and simmer for 5 minutes.
Remove soup from heat and in batches puree soup in food processor or with hand held processor. Consistency should be a course puree with some Corn kernels still whole. Return soup to pot and heat to a boil.
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 287 | ||
Calories from Fat: 43 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 51.6mg | 2 % | |
Potassium 369.6mg | 10 % | |
Total Carbohydrate 58.1g | 17 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 49.7g | ||
Protein 7.9g | 11 % | |
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: 287
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