Try this Tortilla Soup W/ Roasted Red Peppers recipe, or contribute your own.
Suggest a better descriptionPlace the stock ingredients in a large saucepan and bring to a boil. Partially cover, lower heat to simmer, and cook for about 30 minutes. Keep it covered, so too much liquid doesnt evaporate. Heat the oil, and add the onion, chiles, garlic, salt, and saute until the vegetables are very tender. Puree the roasted bell peppers and the tomatoes in a blender or food processor with 2 cups of the stock. Puree until smooth, then add this to the onion mixture. Strain in the rest of the stock, pressing every last bit of the liquid from the cooked vegetables. Add lime juice; taste to correct salt and add the cayenne or a small amount of the chipotles. Serve hot, topped with a generous handful of tortilla strips. >From: Ellen C.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 8 | ||
Calories from Fat: 1 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.8mg | 0 % | |
Potassium 35.6mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.5g | ||
Protein 0.3g | 0 % | |
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: 8
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