Tortilla Mexican Soup Recipe
Ingredients
| Carrots | 2 Cup (32 tbs), diced | |
| Celery | 2 Cup (32 tbs), diced | |
| Onion | 1 Large, diced | |
| Garlic | 2 Clove (10 gm), minced | |
| Oil | 2 Tablespoon | |
| Tomato paste | 2 Can (20 oz) | |
| Water | 6 Cup (96 tbs) | |
| Chili powder | To Taste | |
| Salt | To Taste | |
| Ground pepper | To Taste | |
| Pepper | To Taste (fresh ground is best) | |
| Bay leaf | 2 | |
| 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) |
Nutrition Facts
Serving size
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
Directions
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.
Comments
srividya76 says :
Snigdha says :
Chef
