Directions:
- Heat olive oil in a soup pot over medium heat. Add garlic and onions and cook, stirring occasionally for 3 - 4 minutes or until onions are translucent and very fragrant. Add chjipotle peppers and adobo and cook for another minute. Add tomatoes ( juice and all - do not drain) and cook covered for 10 minutes, stirring occasionally.
- Puree mixture in a blender, food p[rocessor, or immersion blender. Return to pot, stir in the half and half, and season with salt and pepper to taste. Cook, uncovered, over medium heat for 5 more minutes.
- Serve garnished with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.25 Kcal (290 kJ) | ||
| Calories from fat | 48.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 8% | |
|---|---|---|---|
| Cholesterol | 5.6mg | 2% | |
| Sodium | 81.27mg | 3% | |
| Potassium | 71.73mg | 2% | |
| Total Carbs | 4.84g | 2% | |
| Sugars | 1.46g | 6% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.2mg | 1% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 126.45 Kcal (529 kJ) | ||
| Calories from fat | 87.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.76g | 8% | |
|---|---|---|---|
| Cholesterol | 10.22mg | 2% | |
| Sodium | 148.41mg | 3% | |
| Potassium | 130.98mg | 2% | |
| Total Carbs | 8.85g | 2% | |
| Sugars | 2.67g | 6% | |
| Dietary Fiber | 2.33g | 5% | |
| Protein | 1.6g | 2% | |
| Vitamin C | 5.3mg | 5% | |
| Vitamin A | 0.6mg | 11% | |
| Iron | 0.4mg | 1% | |
| Calcium | 48.7mg | 3% | |
* 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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