Delicious and easy to make soup! Tastes good reheated too.
Place tomatoes in broiler pan, set on rack 6" from heat & broil (7 minutes; turn and broil for 2 to 3 more minutes). Peel, then puree in processor or blender. You should have about 3 cups.
In a stockpot, heat oil and saute onion and garlic until soft. Add to tomatoes in processor and puree. Put entire mixture in the stockpot.
Add chicken (or vegetable) stock, chicken (or vegetable) bouillon, cilantro, salt, pepper and paprika. Let soup simmer for 10 to 15 minutes (after cooling, soup can be put in the refrigerator).
Prepare soup bowls with tortilla chips. Ladle over with hot soup and crumble feta or grate monterey jack cheese over top. Add a dollop of sour cream and avocado to soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (406g) | ||
Recipe Makes: 4 | ||
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Calories: 287 | ||
Calories from Fat: 190 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 7.3mg | 2 % | |
Sodium 943.1mg | 33 % | |
Potassium 742.7mg | 20 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 13.7g | ||
Protein 8.3g | 12 % | |
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: 287
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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