Easy!
In a soup pot, saute onions & garlic in oil until softened. Add the chiles, cumin & oregano & saute a few more minutes. Add tomatoes & sprinkle with a little salt. Cover the pot & cook gently until the tomatoes begin to release their juices. Stir occasionally. Add stock & simmer, covered, for 15 minutes. Add lime juice & check the seasoning. Serve topped with crumbled tortilla chips (I find that these are not necessary) & garnish with cilantro.
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Serving Size: 1 Serving (1497g) | ||
Recipe Makes: 6 | ||
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Calories: 284 | ||
Calories from Fat: 192 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 0mg | 0 % | |
Sodium 5411.9mg | 187 % | |
Potassium 290.3mg | 8 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 22.7g | ||
Protein 1.3g | 2 % | |
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: 284
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