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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the tortillas into 1/2-inch strips; place strips on an ungreased baking sheet. | 2. Bake in a 350 degree oven for 10 minutes or until crisp; transfer to a wire rack to cool. | 3. Saute the garlic and onion in hot oil in a large pot over medium-high heat until tender. | 4. Add 2/3 of the tortilla strips, tomato, and the next 6 ingredients; bring to a boil. | 5. Lower the heat and simmer, stirring occasionally, for 30 minutes. | 6. Remove and throw away the bay leaves; cool soup slightly. | 7. Process the soup in batches in either a blender or a food processor until smooth. | 8. Return soup to the saucepan and cook over medium heat, stirring frequently, until well heated. Stir in salt and pepper (add to taste). | 9. Serve soup in individual bowls with desired toppings and the remaining tortilla strips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	6			-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
spanish onion	1		chopped	-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
plum tomato	4		peeled chopped	-	-	-	-
chicken broth	2	containers		-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
bay leaf	2			-	-	-	-
bay seasoning	2	tablespoons	old	-	-	-	-
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
chicken			shredded cooked	-	-	-	-
sharp cheddar cheese			shredded	-	-	-	-
avocado			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.