Directions:
- In a large saucepan, heat the oil. Add the chopped tortillas and garlic and cook over moderately high heat, stirring occasionally, until the tortillas are crisp and the garlic is browned, about 3 minutes.
- Add the minced onion to the saucepan along with the tomato puree and bring to a boil. Add the stock, chili powder, bay leaf and cumin and bring to a boil.
- Simmer over low heat until reduced to 1 quart, about 30 minutes.
- Discard the bay leaf.
- Working in batches, puree the mixture in a blender.
- Add a pinch of cayenne and season with salt.
- This broth can be refrigerated for up to 3 days or frozen for 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.83 Kcal (179 kJ) | ||
| Calories from fat | 20.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 3% | |
|---|---|---|---|
| Cholesterol | 1.44mg | 0% | |
| Sodium | 77.85mg | 3% | |
| Potassium | 112mg | 2% | |
| Total Carbs | 4.37g | 1% | |
| Sugars | 1.66g | 7% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 1.87g | 4% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 8.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 64.67 Kcal (271 kJ) | ||
| Calories from fat | 30.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 3% | |
|---|---|---|---|
| Cholesterol | 2.17mg | 0% | |
| Sodium | 117.53mg | 3% | |
| Potassium | 169.11mg | 2% | |
| Total Carbs | 6.6g | 1% | |
| Sugars | 2.5g | 7% | |
| Dietary Fiber | 0.8g | 2% | |
| Protein | 2.83g | 4% | |
| Vitamin C | 2.2mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13.3mg | 1% | |
* 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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