Directions:
- Saute tomatoes, onion, tortillas, jalapenos, cilantro in olive oil in heavy pot. Cook until tortillas and tomatoes are soft.
- Add chicken stock and seasonings. Bring to boil and reduce heat and simmer for 20 minutes.
- Pureee soup in small batches using either a blender or imulsion type tool in the pan. Strain.
- Pour back in pan and reheat.
- Serve with crispy tortilla strips, sliced avacado, grated cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.87 Kcal (761 kJ) | ||
| Calories from fat | 68.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 12% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 355.4mg | 15% | |
| Potassium | 500.55mg | 11% | |
| Total Carbs | 21.11g | 7% | |
| Sugars | 7.89g | 32% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 9.12g | 18% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 0.2mg | 1% | |
| Calcium | 31.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 51.2 Kcal (214 kJ) | ||
| Calories from fat | 19.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 12% | |
|---|---|---|---|
| Cholesterol | 2.03mg | 2% | |
| Sodium | 100.06mg | 15% | |
| Potassium | 140.93mg | 11% | |
| Total Carbs | 5.94g | 7% | |
| Sugars | 2.22g | 32% | |
| Dietary Fiber | 0.58g | 8% | |
| Protein | 2.57g | 18% | |
| Vitamin C | 4.3mg | 25% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.8mg | 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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