Try this Tortilla Soup From El Paso recipe, or contribute your own.
Suggest a better descriptionSaute onion, chiles and garlic in oil until soft. Add tomatoes, bouillon, chicken broth, water, tomato juice, cumin, chile powder, salt, pepper, Worcestershire and steak sauce. Bring soup to a boil; lower heat and simmer covered 1 hour. Add tortillas and cheese and simmer 10 minutes longer. Was WebTrees "Recipe Of The Week" submitted by the Junior League of El Paso, publishers of "Seasoned With Sun." Grabbed offa the web (tho I do own this great little book) and formatted by Brenda Adams Recipe by: Junior League of El Paso; "Seasoned With Sun" Posted to MC-Recipe Digest V1 #377, by Brenda Adams
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 76 | ||
Calories from Fat: 35 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 824.3mg | 28 % | |
Potassium 365.3mg | 10 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 5.9g | ||
Protein 4.5g | 6 % | |
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: 76
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