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Tortilla Soup
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Tortilla Soup
Recipe Amount:
Serving Size:
Serves 6
Sodium per Serving (mg):
74
This is a fast tortilla soup with lots of flavor. Serve on a cold night. Great use for stale, leftover tortilla chips.
Ingredients
- 2 Tbl Olive Oil
- 1 Onion - Diced
- 12 Garlic Clove - Minced
- 1 Jalapeno Pepper - Minced
- 2 Diced Tomatoes, Canned, No Salt Added
- 4 Cup Chicken Stock, Homemade
- 1 Cup Tortilla Chips - Packed, Low Sodium
- 1-1/2 Tbl Cumin, Ground
- 1 Tbl Chili Powder
- 1 Tbl Chipotle Powder
- 3 Bay Leaf
- Juice of 1 Lime
- 0.5 Tsp Cayenne Pepper
- Black Pepper - To Taste
- Cilantro - Chopped as garnish
- Feta - Crumbled as a garnish
- Avocadoes - Diced as a garnish
- Tortilla Chips - Crushed as a garnish
Preparation
Step 1:
Heat olive oil on medium high heat in a large saucepan. Add onions, jalapenos and garlic. When the onions are translucent,add the rest of the ingredients and bring to a boil. Reduce heat to a simmer and cook for 30 minutes to an hour.
Step 2:
Add garnishes and serve.
Step 3:
Step 4:
Step 5:
Step 6:
Links to Any Ingredients Used
Variations
Additional Notes
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Estimated Nutritional Information:
Serving Size:
Serves 6
Calories (kCal):
189
Fat (g):
8
Cholesterol (mg):
7
Sugar (g):
7
Protein (g):
5
Fiber (g):
5
Sodium (mg):
74
Potassium (mg):
590