Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Pumpkin | not in our table | 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
- 2 tbs oil
- 4 corn tortillas, stacked, cut in half, then cut crosswise in very narrow strips
- 3 cans 14 oz each chicken broth
- 1 1/2 pounds butternut squash, peeled, seeded and cut in 1/2 inch cubes
- 1 tbs minced garlic
- 14.5 oz can diced tomatoes with green chiles
- TOPPINGS---Cubed Avocado, Chopped Cilantro, and Lime Wedges.
Directions
Heat 1 tbs oil in a skillet. Fry half the tortillas strips, turning often, 5 min. or until lightly browned and crisp. Remove to paper towels to drain. Repeat with remaining oil and strips.
Bring broth, squash and garlic to a boil in a pot. Cover reduce heat and simmer 5 min. or until squash is almost tender. Add tomatoes and chicken, simmer uncovered 5 min. or until squash is tender.
Place half the tortilla strips in soup bowls. Ladle in the soup. Sprinkle with remaining strips and serve with toppings. MAKES 6 SERVINGS OF TORTILLA SOUP.*