Directions:
- Heat oil, cayenne pepper, chile powder, and paprika over medium heat in a medium saucepot for about 5 minutes.
- Add the chopped garlic and cook for two minutes.
- Add the tortilla pieces and stir until they have absorbed most of the oil, about 30 seconds.
- Add the chicken stock, parsley, lime zest, salt and pepper and simmer at a low boil for 6 minutes.
- Add the eggs to the soup, cover and poach for 3 1/2 minutes (or to your liking).
- To serve, place each egg in a bowl, cover with 1/2 of the soup and top with the lime juice and cheese.
- Note: Depending on what I have on hand, I change the recipe by:.
- Making it with beef stock.
- Substituting 1/2 cup of stock with tomato juice.
- Adding in about a cup of left over carrots, corn and/or chopped tomatoes while heating the spices.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.02 Kcal (465 kJ) | ||
| Calories from fat | 56.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 10% | |
|---|---|---|---|
| Cholesterol | 58.33mg | 19% | |
| Sodium | 79.36mg | 3% | |
| Potassium | 151.99mg | 3% | |
| Total Carbs | 10.48g | 3% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 5.67g | 11% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 58.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 82.42 Kcal (345 kJ) | ||
| Calories from fat | 42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 10% | |
|---|---|---|---|
| Cholesterol | 43.31mg | 19% | |
| Sodium | 58.92mg | 3% | |
| Potassium | 112.84mg | 3% | |
| Total Carbs | 7.78g | 3% | |
| Sugars | 0.34g | 2% | |
| Dietary Fiber | 1.13g | 6% | |
| Protein | 4.21g | 11% | |
| Vitamin C | 3.5mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 4% | |
| Calcium | 43.8mg | 6% | |
* 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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