Tortilla Soup

8
Serves
217
Calories
15
Nutrients
19
Vitamins

Ingredients

5 cloves garlic , peeled
3 tablespoons olive oil
1 large yellow onion ,diced
8 cups low-sodium chicken broth
3/4 pound tortilla chips
1 bunch (1/2 cup) fresh cilantro leaves
1/2 cup Crema or reduced-fat sour cream

Cooking Instructions

1. Puree the garlic and tomatoes in a blender until smooth. Heat the olive oil in a large stockpot over low heat. Add the onion, salt and pepper and cook, stirring frequently, until pale brown and caramelized, about 10 minutes. Stir in the tomato puree and cook 10 minutes longer, stirring frequently.

2. Pour in the chicken stock and add the chipotle chile (if desired). Bring to a boil, reduce to a simmer, and cook, uncovered, for 20 minutes. Stir in the tortilla chips and cook 10 minutes longer, until the chips soften. Remove and discard the chile. Serve hot, with cilantro, avocado, Crema, lime wedges and some extra crisp, fried tortilla chips for adding at the table.

Serving Size: about 1 cup

Nutrition Information

Number of Servings: 8

Calories
217
Protein
9 g
Total Carbohydrate
39 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
2 g
Sugar
7 g
Total Fat
10 g
Saturated Fat
2 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
2 g
Cholesterol
4 mg
Percent Calories from Protein
13 %
Percent Calories from Carbohydrate
55 %
Percent Calories from Fat
32 %

Vitamin A
975 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
7 mcg
Vitamin C
32 mg
Vitamin D
0 IU
Folate
27 mcg
Vitamin E
2 IU
Vitamin K
10 mcg
Pantothenic Acid
0 mg
Calcium
31 mg
Iron
2 mg
Phosphorus
47 mg
Potassium
382 mg
Sodium
547 mg
Zinc
0 mg