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Beef & Fortilla Soup Recipe
|Sliced cooked beef eye round/Tenderloin roast||12 Ounce|
|Low sodium beef broth||4 Cup (64 tbs)|
|Chopped tomato||4 Cup (64 tbs)|
|Thinly sliced zucchini||1⁄2 Cup (8 tbs)|
|Chopped fresh cilantro||2 Tablespoon|
|Chopped onion||2 Tablespoon|
Serving size: Complete recipe
Calories 940 Calories from Fat 156
% Daily Value*
Total Fat 17 g26.6%
Saturated Fat 1.9 g9.6%
Trans Fat 0 g
Cholesterol 13 mg
Sodium 872.3 mg36.3%
Total Carbohydrates 73 g24.4%
Dietary Fiber 12.2 g48.7%
Sugars 25.6 g
Protein 124 g247.8%
Vitamin A 162.3% Vitamin C 182.6%
Calcium 25.9% Iron 24.3%
*Based on a 2000 Calorie diet
Lightly sprinkle water on both sides of tortillas; cut each tortilla in half and then crosswise into 1/4-inch wide strips.
Spread in single layer on 15 x 10-inch jelly roll pan.
Bake 5-7 minutes, until crisp.
In 2-quart saucepan, bring broth to a boil.
Cut beef into 1/2 inch wide strips.
Place equal amounts of tortilla strips and beef in four individual soup bowls.
Ladle 1 cup hot liquid into each bowl.
Top with equal amounts of tomato, zucchini, cilantro and onion.