Photo: Cala
Estimated Nutrition (whole recipe, rough)
813
Calories
50g
Protein
40g
Fat
72g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- One 14 1/2 ounce can of tomatoes with juice
- One medium onion, chopped
- One garlic clove, finely chopped
- Two tablespoons cilantro, chopped
- Pinch of salt
- Four cups of chicken broth, hot
- Six to eight corn tortillas, cut into strips
- Corn oil
- Four ounces Monterey Jack Cheese
- One large avocado, diced
Directions
1
In a blender, blend first five ingredients until smooth.
2
Pour into saucepan, stir in broth; bring to a boil.
3
Cover and simmer 20 minutes.
4
Meanwhile, in a skillet, with the oil (2-3 inches deep) fry tortillas until crisp, drain.
5
In soup bowls, place equal number of strips;cover with cheese; pour soup over all.
6
Top with diced avocado.
7
Great taste and very easy!
8
Category:Tex-Mex Recipes
9
Category:Tex-Mex Soups
Recipe sourced from
fandom