Try this Cream of Tortilla Soup recipe, or contribute your own.
Suggest a better descriptionBring chicken broth to boil in small saucepan over medium heat. Meanwhile, melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and saute until onion is translucent, about 4 minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and saute 2 minutes. Reduce heat to low. Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes. Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.) Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve. Serves 6. Bon Appetit November 1991
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Serving Size: 1 Serving (1768g) | ||
Recipe Makes: 1 | ||
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Calories: 3610 | ||
Calories from Fat: 2212 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 245.8g | 328 % | |
Saturated Fat 116g | 580 % | |
Monounsaturated Fat 82.4g | ||
Polyunsanturated Fat 30.6g | ||
Cholesterol 483.8mg | 149 % | |
Sodium 4248.8mg | 147 % | |
Potassium 2431.4mg | 64 % | |
Total Carbohydrate 263.1g | 77 % | |
Dietary Fiber 25.9g | 103 % | |
Sugars, other 237.3g | ||
Protein 95.1g | 136 % | |
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: 3610
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