Directions:
- Chop vegetables and place into a 4-quart pot.
- Sauté vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes.
- Add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot.
- Bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes.
- Add heavy cream, and salt and pepper.
- Remove from the heat place soup into a blender& blend until smooth.
- Watch not to fill the blender to high.
- The soup can scald you.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 564.42 Kcal (2363 kJ) | ||
| Calories from fat | 215.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.94g | 37% | |
|---|---|---|---|
| Cholesterol | 71.63mg | 24% | |
| Sodium | 1679.9mg | 70% | |
| Potassium | 682.81mg | 15% | |
| Total Carbs | 73.55g | 25% | |
| Sugars | 7.05g | 28% | |
| Dietary Fiber | 6.29g | 25% | |
| Protein | 11.35g | 23% | |
| Vitamin C | 81.7mg | 136% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.9mg | 22% | |
| Calcium | 275.4mg | 28% | |
| Amount Per 100 g | |||
| Calories | 106.33 Kcal (445 kJ) | ||
| Calories from fat | 40.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 37% | |
|---|---|---|---|
| Cholesterol | 13.49mg | 24% | |
| Sodium | 316.48mg | 70% | |
| Potassium | 128.64mg | 15% | |
| Total Carbs | 13.86g | 25% | |
| Sugars | 1.33g | 28% | |
| Dietary Fiber | 1.18g | 25% | |
| Protein | 2.14g | 23% | |
| Vitamin C | 15.4mg | 136% | |
| Iron | 0.7mg | 22% | |
| Calcium | 51.9mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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