Directions:
- Heat the vegetable oil in a medium saucepan over medium heat. Add the red onion and garlic and cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the chipotles, tomatoes and chicken broth and bring to a simmer over medium-high heat. Add the crushed chips and tequila; reduce the heat and simmer 10 minutes.
- Transfer the soup to a blender and puree until smooth. Season with salt. Pour into small bowls (or shot glasses); top each with sour cream, cilantro and a whole chip.
- Photograph by Johnny Miller
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.65 Kcal (777 kJ) | ||
| Calories from fat | 74.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.33g | 13% | |
|---|---|---|---|
| Cholesterol | 1.3mg | 0% | |
| Sodium | 405.35mg | 17% | |
| Potassium | 658.49mg | 14% | |
| Total Carbs | 23.12g | 8% | |
| Sugars | 6.73g | 27% | |
| Dietary Fiber | 4.37g | 17% | |
| Protein | 8.33g | 17% | |
| Vitamin C | 16mg | 27% | |
| Iron | 2.1mg | 11% | |
| Calcium | 83.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 47.33 Kcal (198 kJ) | ||
| Calories from fat | 19.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 13% | |
|---|---|---|---|
| Cholesterol | 0.33mg | 0% | |
| Sodium | 103.34mg | 17% | |
| Potassium | 167.88mg | 14% | |
| Total Carbs | 5.89g | 8% | |
| Sugars | 1.72g | 27% | |
| Dietary Fiber | 1.11g | 17% | |
| Protein | 2.12g | 17% | |
| Vitamin C | 4.1mg | 27% | |
| Iron | 0.5mg | 11% | |
| Calcium | 21.4mg | 8% | |
* 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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