A Mexican classic, made with a light tomato sauce, earthy dark pasilla chile, aromatic epazote (aka Mexican tea), toasty corn tortillas, chicken broth, and topped with creamy-rich avocado and queso fresco. If you haven't tried it, you don't know what you've missed!
• Pour Morelos cooking sauce and broth in a deep pan and bring to a boil. Add epazote and simmer for about 20 minutes and season to taste.
• Meanwhile, heat ½ cup oil in a frying pan and fry tortilla strips until crisp and lightly browned. Drain on paper towels. In the same sauce pan, fry the Pasilla chile strips on low heat for 20 seconds. Remove and drain on paper towels.
• To serve, ladle soup on individual bowls and garnish with tortilla strips, avocado, queso fresco and pasilla chile. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1867g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4196 | ||
Calories from Fat: 2739 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 304.3g | 406 % | |
Saturated Fat 82.8g | 414 % | |
Monounsaturated Fat 122.3g | ||
Polyunsanturated Fat 74.3g | ||
Cholesterol 1380mg | 425 % | |
Sodium 1288mg | 44 % | |
Potassium 3477.6mg | 92 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 342.2g | 489 % | |
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: 4196
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