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Ingredients
- 3 x Garlic cloves -- chopped
- 16 ounce Vegetable stock
- 2 sm Yhellow onions -- diced
- 1 Tbsp. Chili pwdr
- 2 Tbsp. Extra virgin olive oil (opt)
- 1/2 Tbsp. Cumin
- 8 ounce Canned whole green chilis
- Â Â Salt & pepper
- 2 x Fresh jalapeno chilis
- Â Â Corn tortillas
Directions
- In a large soup pot, saute/fry garlic and onions in the extra virgin olive oil (or possibly a little water) till translucent/soft. Spread whole canned chilis out on a cutting board and cut into thin strips. Wearing rubber gloves, cut jalapeno chilis in half; remove and throw away seedds. Dice jalapenos. Add in peppers and all other ingredients except spices. Bring to a boil. Add in spices and contine on low boil for 30 min. Reduce heat to simmer and simmer 30 min more. to serve, cut tortillas into thin strips, about 2x1/4". Ladle warm soup into bowls. garnish liberally with tortilla strips. May be sprinled with parmesan cheese, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 754g | |
| Calories 599 | |
| Calories from Fat 345 | 58% |
| Total Fat 39.05g | 49% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 2996mg | 125% |
| Potassium 903mg | 26% |
| Total Carbs 45.26g | 12% |
| Dietary Fiber 10.3g | 34% |
| Sugars 10.94g | 7% |
| Protein 21.96g | 35% |
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