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Recipe
Tortilla Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1599g | |
| Calories 2392 | |
| Calories from Fat 976 | 41% |
| Total Fat 108.88g | 136% |
| Saturated Fat 30.68g | 123% |
| Trans Fat 0.35g | |
| Cholesterol 542mg | 181% |
| Sodium 5619mg | 234% |
| Potassium 2769mg | 79% |
| Total Carbs 68.79g | 18% |
| Dietary Fiber 8.6g | 29% |
| Sugars 32.29g | 22% |
| Protein 274.39g | 439% |
Ingredients Convert Measures
- 1 onion, minced
- 1 lg. or possibly small jalapeno peppers, seeded and minced
- 2 to 3 cloves garlic, mashed
- 1 tbsp. oil (more if needed)
- 1 (1 lb.) can stewed tomatoes
- 4 to 6 c. chicken or possibly beef stock (canned maybe used, or possibly 7 to 8 bouillon cubes to 6 c. water)
- 1 can tomato soup
- 1 teaspoon grnd cumin
- 1 teaspoon chili pwdr
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco (or possibly to taste)
- 4 tortillas, cut in thin slices like noodles (halve or possibly quarter, then cut into strips)
- Grated sharp cheese
Directions
- Saute/fry onion, pepper and garlic in oil till limp. Add in tomatoes, stock and tomato soup. Stir thoroughly, then add in cumin, chili pwdr, salt, pepper, lemon pepper, Worcestershire, and Tabasco. Simmer for 1 to 1 1/2 hrs, uncovered, between medium and low. The last 10 min of cooking, add in tortillas. Sprinkle cheese in bottom of bowl. Ladle warm soup over.
