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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan or other cooking vessel put 1 diced oion, 1-2 minced green chilies and 3 Table. oil. Stir-fry over medium heat until the onion has browned on the edges. | 2. Add 2 diced tomatoes, 1/2 bunch chopped cilantro, 1/2 teaspoons minced garlic and 1/2 teaspoons ground cumin. Stir-fry for 3-4 minutes. | 3. Add the chicken or vegetable broth, water, and 4 diced corn tortillas. You can also just tear the corn tortilla's into pieces with your hands if desired. Increase heat to high, bring mixture to a boil, lower heat and cook 10-15 more minutes. Set aside for about 10 minutes to allow the soup to cool somewhat. | 4. Puree the mixture in batches in a food processor or blender. | 5. Return mixture to the stove top and reheat. Check for salt. | 6. Ladle into bowls and if desired, garnish with diced avocado, grated cheese and fried corn tortilla strips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		diced	64.0	14.944	1.76	0.16
serrano chili	1 -2		minced	-	-	-	-
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
tomato	2		diced	80.4198	17.3796	3.9316	0.8936
cilantro	1/2	bunch	chopped	-	-	-	-
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
water	14 1/2	ounces		0.0	0.0	0.0	0.0
corn tortilla	4		diced	-	-	-	-
salt				-	-	-	-
avocado	1		diced	-	-	-	-
monterey jack cheese	1	cup	grated	-	-	-	-
corn tortilla strip	1/2	cup		-	-	-	-

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