You are here

Beef & Fortilla Soup

Diet.Guru's picture
Ingredients
  Sliced cooked beef eye round/Tenderloin roast 12 Ounce
  Corn tortillas 2
  Low sodium beef broth 4 Cup (64 tbs)
  Chopped tomato 4 Cup (64 tbs)
  Thinly sliced zucchini 1⁄2 Cup (8 tbs)
  Chopped fresh cilantro 2 Tablespoon
  Chopped onion 2 Tablespoon
Directions

Preheat oven to 400°F.
Lightly sprinkle water on both sides of tortillas; cut each tortilla in half and then crosswise into 1/4-inch wide strips.
Spread in single layer on 15 x 10-inch jelly roll pan.
Bake 5-7 minutes, until crisp.
Set aside.
In 2-quart saucepan, bring broth to a boil.
Cut beef into 1/2 inch wide strips.
Place equal amounts of tortilla strips and beef in four individual soup bowls.
Ladle 1 cup hot liquid into each bowl.
Top with equal amounts of tomato, zucchini, cilantro and onion.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Beef

Rate It

Your rating: None
4.13611
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 940 Calories from Fat 156

% Daily Value*

Total Fat 17 g26.6%

Saturated Fat 1.9 g9.6%

Trans Fat 0 g

Cholesterol 13 mg4.3%

Sodium 872.3 mg36.3%

Total Carbohydrates 73 g24.4%

Dietary Fiber 12.2 g48.7%

Sugars 25.6 g

Protein 124 g247.8%

Vitamin A 162.3% Vitamin C 182.6%

Calcium 25.9% Iron 24.3%

*Based on a 2000 Calorie diet

0 Comments

Beef & Fortilla Soup Recipe