Try this California Grill Texas Tortilla Soup recipe, or contribute your own.
Suggest a better descriptionBring chicken broth, cumin and chile powder to boil. Meanwhile, saute chicken, onions, celery, jalapenos and garlic in 1/4 cup butter in skillet over medium heat until chicken juices run clear when pricked with fork, about 10 minutes. Remove from skillet and set aside. Melt remaining 1/2 cup butter in same skillet over medium-low heat. Stir in flour to make roux and cook until thickened, 2 to 3 minutes. Stir roux into boiling stock, then add chicken-vegetable mixture. Remove from heat and add half-and-half and cilantro, stirring until smooth. Garnish with chopped green onions, cheese and tortilla strips. Yields 6 servings. Each serving: 532 calories; 1,420 mg sodium; 120 mg cholesterol; 33 grams fat; 27 grams carbohydrates; 31 grams protein; 2.31 grams fiber Recipe Source: Los Angeles Times - 03-24-1999 Recipe from California Grill in Camarillo, CA Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
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Serving Size: 1 Serving (637g) | ||
Recipe Makes: 6 servings | ||
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Calories: 595 | ||
Calories from Fat: 392 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.5g | 58 % | |
Saturated Fat 25.6g | 128 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 191.6mg | 59 % | |
Sodium 1555.4mg | 54 % | |
Potassium 637.4mg | 17 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 18.6g | ||
Protein 31.9g | 46 % | |
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: 595
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