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Tortilla Soup

chef.alexande's picture
Ingredients
  Green bell pepper 1 Medium, seeded, chopped
  Yellow onion 1 , chopped
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Diced tomato 1 3⁄4 Pound (3 Cups)
  Granulated garlic 1 Teaspoon
  Pepper white 1⁄2 Teaspoon
  Ground cumin 2 Tablespoon
  Water 3 Quart
  Chicken bouillon cubes 2
  Corn tortillas 10 , cut into small strips and fried
  Avocado 1 , pitted, peeled, and sliced
  Grated monterey jack cheese 2 Cup (32 tbs)
Directions

MAKING
1)Blend together to puree, bell pepper, cilantro and onion.
2)Stir cook the puree over medium heat for around 5 minutes.
3)Puree tomato and add to the pepper puree on heat.
4)Add in white pepper, garlic, cumin and stir cook for 5 minutes.
5)Now add in water and bouillon cubes. Boil.
6)Toss in the fried tortilla strips and season accordingly.

SERVING
7)Garnish with cheese and avocado. Serve hot.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

Rate It

Your rating: None
4.15
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2443 Calories from Fat 1007

% Daily Value*

Total Fat 124 g190.3%

Saturated Fat 57.2 g286.1%

Trans Fat 0 g

Cholesterol 264.1 mg88%

Sodium 3961.3 mg165.1%

Total Carbohydrates 253 g84.3%

Dietary Fiber 37.5 g149.8%

Sugars 26 g

Protein 92 g184%

Vitamin A 217.5% Vitamin C 410.3%

Calcium 238.2% Iron 113.2%

*Based on a 2000 Calorie diet

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Tortilla Soup Recipe