Just thought Id share a couple of recipes for Tortilla Soup that I got out of the Food & Wine section of the San Antonio paper (my two favorite things: food AND wine!). Im probably going to make a batch this weekend. The second recipe looks better to me. Place the broth in a pot over medium heat. Add onions and carrots and simmer until carrots are tender. Add jalapenos, zucchini, and yellow squash to broth and simmer 10 minutes more. Add salt. Tast and make sure all veggies are tender. Add tomatoes just before serving. Garnish with corn, tortilla chips, and cheese. Posted to bbq-digest by Chris Hudson
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|Serving Size: 1 Serving (1379g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 480 (63%)|
|Amt Per Serving||% DV|
|Total Fat 53.3g||71 %|
|Saturated Fat 33g||165 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 151.4mg||47 %|
|Sodium 2800.9mg||97 %|
|Potassium 1316.9mg||35 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 8.1g|
|Protein 55.5g||79 %|
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Calories per serving: 764
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