Recipe from the Agave Restaurant at the Desert Diamond Casino in Tucson, AZ
In a large stock pot, heat oil, tortillas, cilantro, garlic and sauté 3 minutes. Add Chile powder, cumin, and cayenne powder. Sauté for additional minutes. Add onions and fresh tomato puree and sauté for 5 minutes. Add chicken stock, canned tomato products and simmer for 1 hour. Finish with salt and sugar as necessary. Run through a food mill to remove any rough pulp. Stir well when distributing soup to get equal ratio of broth to solids. Garnish with pulled roasted chicken, diced avocados, sour cream, crumbled queso fresco, salsa fresca and fried tortilla strips.
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 64 Servings | ||
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Calories: 50 | ||
Calories from Fat: 21 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 88.4mg | 3 % | |
Potassium 187.9mg | 5 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.9g | ||
Protein 1.9g | 3 % | |
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: 50
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