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Tortilla Mexican Soup Recipe
|Carrots||2 Cup (32 tbs), diced|
|Celery||2 Cup (32 tbs), diced|
|Onion||1 Large, diced|
|Garlic||2 Clove (10 gm), minced|
|Tomato paste||2 Can (20 oz)|
|Water||6 Cup (96 tbs)|
|Chili powder||To Taste|
|Ground pepper||To Taste|
|Pepper||To Taste (fresh ground is best)|
|Kidney beans||2 Can (20 oz)|
|Corn||2 Can (20 oz)|
|Tortilla chips||1 Cup (16 tbs) (Garnishes)|
|Crushed red pepper||To Taste|
|Red pepper||To Taste, crushed (Garnishes)|
|Cheese||1 Tablespoon (Garnishes)|
Calories 1254 Calories from Fat 231
% Daily Value*
Total Fat 26 g40.4%
Saturated Fat 4.2 g21.2%
Trans Fat 0.2 g
Cholesterol 3.2 mg1.1%
Sodium 590.2 mg24.6%
Total Carbohydrates 219 g73%
Dietary Fiber 35.6 g142.5%
Sugars 24.4 g
Protein 47 g94.1%
Vitamin A 217.3% Vitamin C 67.2%
Calcium 28.8% Iron 85.5%
*Based on a 2000 Calorie diet
Step2- Saute carrots, celery, onion, and garlic in oil until tender (be careful not to burn onion).
Step3-Add tomato paste and water and stir until well blended.
Step4-Add remaining ingredients, except garnishes, and simmer uncovered until thickened, about 25 minutes. Step5-Remove bay leaf.
Step6-To serve, put a few tortilla chips in bowl and ladle hot soup over.
Step7-Sprinkle with crushed red pepper to taste and top with shredded cheese.