Prep + Cook = 30 minutes
8 servings, about 2 cups each
I have gotten great feedback on this recipe, adapted from Bon Appetit magazine. Serve with a
roast chicken from the supermarket and/or cornbread.
Heat oil in a large saucepan over medium-low heat. Add onion and garlic and cook until onion
is slightly tender, about 5 minutes.
Stir in tomato paste, cumin, chili powder, broth, and cilantro. Bring to a boil. Reduce heat,
cover and simmer for 15 minutes.
Add tortillas, tomatoes, beans, and zucchini. Cover and simmer until zucchini is tender, about 5
minutes. Stir a dollop of sour cream into each bowl of soup at the table.
Tip: You can freeze leftover tomato paste in tablespoon size portions, wrapped in plastic wrap, in a
freezer bag. That way you won?t have to waste the rest of the can every time you need a tablespoon
or two.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (649g) | ||
Recipe Makes: 1 | ||
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Calories: 414 | ||
Calories from Fat: 266 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.5g | 39 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 218.6mg | 8 % | |
Potassium 1663.1mg | 44 % | |
Total Carbohydrate 37.2g | 11 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 27.1g | ||
Protein 8g | 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: 414
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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