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Aztec Soup Recipe
|Pine nuts||1 1⁄2 Ounce (1/3 Cup)|
|Walnut halves||1⁄2 Cup (8 tbs)|
|Onion||1 Small, coarsely chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Canned regular strength chicken broth/6 cups homemade chicken broth||49 1⁄2 Ounce (1 Can)|
|Butternut/Acorn/hubbard squash||2 Cup (32 tbs), diced peeled|
|Frozen corn||10 Ounce (1 Package)|
|Shelled pumpkin/Sunflower seeds||1⁄2 Cup (8 tbs)|
|Shredded jack cheese||8 Ounce (2 Cups)|
|Tortilla chips||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 6242 Calories from Fat 3199
% Daily Value*
Total Fat 364 g560.5%
Saturated Fat 91.5 g457.6%
Trans Fat 2.5 g
Cholesterol 264.5 mg
Sodium 7523.1 mg313.5%
Total Carbohydrates 619 g206.3%
Dietary Fiber 69 g276%
Sugars 47.8 g
Protein 147 g294.1%
Vitamin A 763.9% Vitamin C 325.2%
Calcium 293.6% Iron 120%
*Based on a 2000 Calorie diet
Remove from pan and reserve.
In same pan, melt remaining 1 tablespoon butter.
Add onion and garlic and cook until onion is golden.
Add broth and squash.
Bring to a boil; cover, reduce heat, and simmer until squash is tender (10 to 15 minutes).
Add corn and cook for 5 more minutes.
Just before serving, pit, peel, and dice avocado.
Place avocado, reserved nut mixture, pumpkin seeds, cheese, and tortilla chips in individual small bowls.
Pass condiments at the table to add to the soup