dish
Tortilla and Lime Soup

1
Serves
488
Calories
16
Nutrients
14
Vitamins

Ingredients

1 cup cooked, small or medium shrimp , peeled and deveined
2 cups rich chicken stock
1 tablespoon olive oil
1/3 cup diced onion
1 teaspoon minced garlic
1/2 teaspoon finely minced jalapeño chili pepper , or to taste
1/2 cup peeled, seeded and diced tomatoes
2 tablespoons minced green onions
1 tablespoon chopped fresh cilantro
1 to 2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cooking Instructions

1. In a small saucepan, heat the olive oil over medium heat.

2. Add the onion and cook until translucent, about 8 minutes.

3. Add the garlic and chili pepper and cook, stirring, for 1 or 2 minutes.

4. Add the stock and bring to a boil.

5. Add the tomatoes, corn, green onion, cilantro, lime juice, cooked shrimp, salt and pepper. Simmer for 2 minutes to blend the flavors.

6. While the soup simmers, pour the oil to a depth of about 1 inch in a small, deep saute pan and heat over medium heat.

7. When the oil is hot, add the tortilla strips and fry briefly until golden and crisp. Drain on paper towels.

8. Place the diced avocado in a large bowl and pour the hot soup over it. Top with the little pieces of lime and the tortilla strips and enjoy.

Serving Size: 1 generous bowl

Nutrition Information

Number of Servings: 1
Calories
488
Protein
38 g
Total Carbohydrate
48 g
Dietary Fiber
7 g
Soluble Fiber
1 g
Sugar
18 g
Total Fat
19 g
Saturated Fat
3 g
Monounsaturated Fat
11 g
Polyunsaturated Fat
3 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
223 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
29 %
Percent Calories from Carbohydrate
37 %
Percent Calories from Fat
34 %
Vitamin A
162 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
7 mg
Vitamin B6
0 mg
Vitamin B12
1 mcg
Vitamin C
48 mg
Vitamin D
6 IU
Folate
105 mcg
Vitamin E
4 IU
Pantothenic Acid
2 mg
Calcium
161 mg
Iron
6 mg
Phosphorus
494 mg
Potassium
1888 mg
Sodium
2191 mg
Zinc
3 mg