Try this Savory Tortilla Soup recipe, or contribute your own.
Suggest a better descriptionRemove stems and seeds from ancho chilies. Place chilies in a saucepan, cover with water and cook until soft, about 10 minutes. Drain chilies, let cool, then puree in a food processor or blender. While chilies cook, cut up two tortillas into small pieces. In a large saucepan, saute tortillas, onion and garlic in 2 teaspoons canola oil until onions are soft. Add ancho pepper puree or chili powder, chicken stock, tomato puree, cumin, oregano and salt to saucepan. Bring soup to a boil, reduce heat and simmer 30 minutes. Puree soup in a food processor and return it to saucepan. Stir in lime juice and reheat. Slice remaining tortillas into 1/4-inch x 2-inch strips. Heat remaining oil in a medium skillet. When oil is hot, add tortilla strips and saute until crisp, about 2 minutes. Transfer tortilla strips to a paper towel to drain. Ladle soup into bowls and top with tortilla strips, cheese and garnishes, as desired.
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 526 | ||
Calories from Fat: 95 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 2.2mg | 1 % | |
Sodium 147.9mg | 5 % | |
Potassium 818.6mg | 22 % | |
Total Carbohydrate 100.4g | 30 % | |
Dietary Fiber 14.4g | 57 % | |
Sugars, other 86.1g | ||
Protein 13.7g | 20 % | |
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: 526
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