Recipe Menu
Picture of Tortilla Soup
mexican lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3554 kcal 178 %
  • Fat 183 g 282 %
  • Saturated 51 g 257 %
  • Carbs 96 g 32 %
  • Fiber 27 g 107 %
  • Protein 374 g 748 %
  • Cholesterol 1652 mg 551 %
  • Sodium 8969 mg 374 %
  • Calcium 1338 mg 134 %
  • Magnesium 605 mg 144 %
  • Potassium 6085 mg 129 %
  • Iron 20 mg 109 %
  • Zinc 34 mg 306 %
  • Phosphorus 4290 mg 613 %
  • Vitamin A 462 µg 51 %
  • Vitamin C 147 mg 163 %
  • Thiamin (B1) 2 mg 154 %
  • Riboflavin (B2) 4 mg 325 %
  • Niacin (B3) 101 mg 628 %
  • Vitamin B6 9 mg 669 %
  • Folate equivalent (total) 328 µg 82 %
  • Vitamin B12 11 µg 471 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 17 mg 111 %
  • Vitamin K 271 µg 226 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tortilla Soup

Ingredients

  • 1 cup shredded (5 ounces) Monterey Jack cheese
  • 4 large scallions, thinly sliced (about 1/2 cup)
  • 1 green bell pepper, diced
  • 1 avocado, peeled, pitted, and diced
  • 1/4 cup cilantro sprigs
  • lime, cut in wedges
  • 4 (about 1 1/2 pounds) skinless chicken thighs
  • 1 can (14.5 ounces) reduced sodium chicken broth
  • 1 jalapeno chile, diced (with seeds for more heat)
  • 6 corn tortillas, (6 inches)
  • 3 tablespoons canola oil
  • salt
  • FOR GARNISH

Login or Join to leave a comment

Login Join

Discussion (0)