Photo: Cala
Estimated Nutrition (whole recipe, rough)
528
Calories
16g
Protein
28g
Fat
58g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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
- 1 1/2 C. red onion, sliced
- 2 cloves garlic, minced
- 1 tsp. Olive oil
- 1/4 C. green chiles
- 1 tsp. Cumin
- 6 C. vegetable stock
- 1 1/2 C. frozen corn
- 1 can (14.5 oz.) stewed tomatoes, regular or Mexican-style
- 5 corn tortillas
- 1/2 C. Monterey Jack cheese, shredded fresh cilantro for garnish
Directions
1
In a 4-5 quart pan over medium-high heat, sauté onions and garlic in oil until limp, about 6 min.
2
Add a little water to prevent sticking, if necessary.
3
Add chiles and cumin, stir 30 seconds, then mix in broth, corn, and tomatoes.
4
Cover, bring to a boil, then reduce heat and simmer 5-10 min.
5
Slice tortillas into bite-size strips and place into soup bowls.
6
Ladle soup on top, sprinkle with cheese, and garnish with cilantro.
7
Makes 4 servings.
Recipe sourced from
fandom