Directions:
- In a large stockpot, sauté all vegetables in the butter for about 10 minutes or until wilted. Add flour to make a roux, and then add hot chicken stock and remaining ingredients, except for last 6.
- Simmer for 30 minutes.
- For cilantro cream: Put all ingredients in a blender except for chopped scallions and blend until smooth. Put cream in a squeeze bottle or a baggie with one corner snipped off.
- Put soup in individual serving bowls. Garnish with cilantro cream and chopped scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 759.23 Kcal (3179 kJ) | ||
| Calories from fat | 407.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.32g | 70% | |
|---|---|---|---|
| Cholesterol | 111.17mg | 37% | |
| Sodium | 20134.02mg | 839% | |
| Potassium | 1087.77mg | 23% | |
| Total Carbs | 64.75g | 22% | |
| Sugars | 11.27g | 45% | |
| Dietary Fiber | 5.09g | 20% | |
| Protein | 27.74g | 55% | |
| Vitamin C | 130.6mg | 218% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 5.1mg | 29% | |
| Calcium | 330.4mg | 33% | |
| Amount Per 100 g | |||
| Calories | 123.19 Kcal (516 kJ) | ||
| Calories from fat | 66.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.35g | 70% | |
|---|---|---|---|
| Cholesterol | 18.04mg | 37% | |
| Sodium | 3266.88mg | 839% | |
| Potassium | 176.5mg | 23% | |
| Total Carbs | 10.51g | 22% | |
| Sugars | 1.83g | 45% | |
| Dietary Fiber | 0.83g | 20% | |
| Protein | 4.5g | 55% | |
| Vitamin C | 21.2mg | 218% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.8mg | 29% | |
| Calcium | 53.6mg | 33% | |
* 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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