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Add a photoServings: 4
Ingredients
- 6 c. chicken broth
- 12 corn tortillas, cut in strips
- 2 med. tomatoes, broiled
- 1/2 onion, minced
- 1 clove garlic
- Fried bacon, crumbled
- Diced avocado
- Shredded Monterey Jack cheese
- Chilies anchos or possibly pasillas (dry chilies), crumbled
Directions
- Blend tomatoes, onion and garlic in blender till pureed. Heat 1 Tbsp. oil in large pan. Fry tomato puree, over high heat for about 3 min, stirring all the time. Add in chicken broth. Season with salt as needed. Keep broth warm.
- Fry corn tortillas in oil till crisp. Drain on paper towels.
- To serve, place tortillas in soup bowls. Ladle soup over the tortillas. Place bowls of bacon, avocado, cheese and chilies on the table. Each person can add in the garnishes to his soup as he wishes.
- Most homes in Mexico serve soup with the main meal. This is a simple one and uses leftover tortillas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 548g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 106 | 33% |
| Total Fat 11.98g | 15% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 703mg | 29% |
| Potassium 737mg | 21% |
| Total Carbs 45.18g | 12% |
| Dietary Fiber 9.3g | 31% |
| Sugars 2.95g | 2% |
| Protein 12.14g | 19% |
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