Tortilla Soup Recipe
Servings: 6
Ingredients
- 3 ears Fresh Corn, shucked
- 5 Cloves Garlic, peeled
- 1 Medium Yellow Onion, peeled, and quartered
- 1 Jalapeno Chili, trimmed and seeded
- 2 ½ Tbsp Corn Oil
- 3 Corn Tortillas, cut into 1-inch squares
- 2 Large Tomatoes, peeled, seeded, and coarsely chopped
- 2 Tbsp Tomato Paste
- 2 tsp Ground Cumin
- 7 to 8 Cups Chicken Broth
- Sea Salt
- Freshly Ground Black Pepper
- Garnish
- 3 Corn Tortillas
- 1 Ripe Avocado
- 1 Large Whole Chicken Breast, cooked, boned, and skinned
- ½ Cup Grilled Corn Kernels (optional)
- ½ Cup Shredded Cheddar Cheese
- ¼ Cup Chopped Fresh Cilantro Leaves
View Full Recipe at Seasaltwithfood
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 480g | |
| Recipe makes 6 servings | |
| Calories 275 | |
| Calories from Fat 139 | 51% |
| Total Fat 15.67g | 20% |
| Saturated Fat 4.07g | 16% |
| Trans Fat 0.04g | |
| Cholesterol 25mg | 8% |
| Sodium 602mg | 25% |
| Potassium 742mg | 21% |
| Total Carbs 22.35g | 6% |
| Dietary Fiber 5.8g | 19% |
| Sugars 4.03g | 3% |
| Protein 13.62g | 22% |
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