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Suggest a better descriptionTo prepare the tortilla strips, heat the oil in a 3-quart saucepan over high heat until very hot, about 350?. Fry the tortilla strips in the saucepan in small batches, cooking until crisp. Remove strips with a slotted spoon and transfer to paper towels to drain. To prepare the soup, heat the olive oil in a stockpot until very hot. Add the onion and garlic and saute for about 3 minutes. Add the tomatoes, toss to mix, and then add the tomato puree. Cook until the tomatoes are softened, 3 to 4 minutes. Add the chicken stock, lower the heat to medium, and cook for 1 hour. Add the cumin, chile powder, coriander, ancho chile powder, and cilantro to the soup and simmer for 15 minutes. Ladle into soup bowls and top each with some of the tortilla strips, avocado, cheese, and sour cream. Serve hot. Per serving: 544 Calories (kcal); 44g Total Fat; (73% calories from fat); 6g Protein; 31g Carbohydrate; 9mg Cholesterol; 3002mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1319g) | ||
Recipe Makes: 6 servings | ||
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Calories: 573 | ||
Calories from Fat: 383 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.5g | 57 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 23.2g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 38.2mg | 12 % | |
Sodium 1010mg | 35 % | |
Potassium 901.7mg | 24 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 26.3g | ||
Protein 20.2g | 29 % | |
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: 573
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