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Recipe
Tortilla Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3741g | |
| Calories 1381 | |
| Calories from Fat 736 | 53% |
| Total Fat 83.39g | 104% |
| Saturated Fat 23.36g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 260mg | 87% |
| Sodium 9821mg | 409% |
| Potassium 4190mg | 120% |
| Total Carbs 53.5g | 14% |
| Dietary Fiber 23.4g | 78% |
| Sugars 14.96g | 10% |
| Protein 107.04g | 171% |
Ingredients Convert Measures
- 2 med. onions, minced
- 4 cloves garlic, minced
- Extra virgin olive oil
- 6 c. beef bouillon
- 6 c. chicken broth
- 1 (#2) can tomato sauce
- 2 teaspoon cumin
- 2 teaspoon chili pwdr
- 1 jalapeno, minced
- 1 teaspoon salt
- 1 1/2 teaspoon Worcestershire sauce
- 2 c. cooked chicken, diced
- 1 lg. tomato, peeled & diced
- Tortilla chips
- Avocado slices
- Monterey Jack cheese, grated
Directions
- Saute/fry onion and garlic in oil. Add in beef and chicken broth, tomato sauce, cumin, chili pwdr, jalapeno, salt and Worcestershire sauce. Bring to boil, cover and simmer 1 hour. Add in chicken and tomato. Cook 5 min. Place chips in bowls. Fill with warm soup. Garnish with avocado slices and cheese.
