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Tortilla Soup Two

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Submitted by smoking

YIELD

6 servings

PREP

20 min

COOK

65 min

READY

90 min

Ingredients

1 1
SMALL SMALL ONIONS
chopped
2 2
EACH EACH GARLIC CLOVES
pressed
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 237
CUP ML TOMATOES
3 7.1E+2
CUPS ML CHICKEN BROTH
1 ½ 355
CUPS ML TOMATO JUICE
1 237
CUP ML WATER
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML CUMIN
1 1
X X SALT
to taste *
4 4
½ 118
CUP ML CHEDDAR CHEESE
grated

Directions

Chop the tomatoes finely.

Tear the tortillas into smallish (approx. 1inch) chunks.

In a 3- or 4-quart pan, sauté onions and garlic in oil until the onions are translucent.

Add tomatoes, chicken stock, tomato juice, and water.

Season with chili powder, cumin, and salt to taste.

Cover and simmer for 45 to 60 minutes.

Just before serving, bring liquid to a boil.

Add tortillas and cheese.

Cover, remove from heat, and let sit for three to five minutes.

Serve immediately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 145 57% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 244mg 10%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 13g
Vitamin A 14% Vitamin C 29%
Calcium 9% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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