Try this Tortilla Soup Cia - Lowfat recipe, or contribute your own.

Still searching for what to cook ?

Name: Tortilla Soup Cia - Lowfat
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 3 Tortillas; julienned, dried; 3 1/2 oz Avocado; diced; 1 oz Garlic; minced; 2 ts Chili powder; 1 3/4 oz Cheddar cheese; shredded; 2 tb Cilantro; chopped; 4 Corn tortillas; toasted and; 9 oz Tomato puree; 2 qt Chicken Stock; 7 oz Chicken meat; grilled,; 9 oz Onion; pureed; 1 tb Cumin; 2 Bay Leaves

Find the most delicious recipes here

INGREDIENTS

3 Tortillas; julienned, dried
3 1/2 oz Avocado; diced
1 oz Garlic; minced
2 ts Chili powder
1 3/4 oz Cheddar cheese; shredded
2 tb Cilantro; chopped
4 Corn tortillas; toasted and
9 oz Tomato puree
2 qt Chicken Stock
7 oz Chicken meat; grilled,
9 oz Onion; pureed
1 tb Cumin
2 Bay Leaves
GARNISH

INSTRUCTIONS

1. Heat a small amount of the chicken stock and smother the garlic in it. 2. Add the crushed tortillas, cilantro, and onion and tomato purees, bring to a simmer. 3. Add the remaining chicken stock, cumin, chili powder, and bay leaves. Simmer until the soup has a full flavor. 4. Strain through a medium strainer. 5. Garnish each portion of soup with cheese, tortilla strips, chicken, and avocado. The Professional Chefs Techniques of Healthy Cooking/The Culinary Institute of America (1993) Typos by Brenda Adams and formatting by MC_Buster. MC and EAT-LF posted 7/20/97 Recipe by: Techniques of Healthy Cooking;CIA Posted to Digest eat-lf.v097.n183 by Badams on Jul 20, 1997

NOTES

Alert editor

Tortilla Soup Cia - Lowfat

3 Tortillas; julienned, dried
3 1/2 oz Avocado; diced
1 oz Garlic; minced
2 ts Chili powder
1 3/4 oz Cheddar cheese; shredded
2 tb Cilantro; chopped
4 Corn tortillas; toasted and
9 oz Tomato puree
2 qt Chicken Stock
7 oz Chicken meat; grilled,
9 oz Onion; pureed
1 tb Cumin
2 Bay Leaves
 GARNISH

1. Heat a small amount of the chicken stock and smother the garlic in it.    2. Add the crushed tortillas, cilantro, and onion and tomato purees, bring  to a simmer.    3. Add the remaining chicken stock, cumin, chili powder, and bay leaves.  Simmer until the soup has a full flavor.    4. Strain through a medium strainer.    5. Garnish each portion of soup with cheese, tortilla strips, chicken, and  avocado.    The Professional Chefs Techniques of Healthy Cooking/The Culinary  Institute of America (1993)    Typos by Brenda Adams <adamsfmle@sprintmail.com> and formatting by  MC_Buster.    MC and EAT-LF posted 7/20/97    Recipe by: Techniques of Healthy Cooking;CIA Posted to Digest  eat-lf.v097.n183 by Badams <adamsfmle@sprintmail.com> on Jul 20, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (480g)
Recipe Makes: 10 Servings

Calories: 158
Calories from Fat: 45 (28%)

Amt Per Serving		% DV

	Total Fat 5g	7 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.9g
Cholesterol 11.5mg		4 %
Sodium 563.2mg		19 %
Potassium 551.6mg		15 %
Total Carbohydrate 17.9g		5 %
	Dietary Fiber 1g	4 %
	Sugars, other 16.9g
Protein 10.5g		15 %
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.

About Our Nutrition Facts

Calories per serving: 158

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe