RecipeDB

Cooking in progress....

Mexican Tortilla Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.6868
Energy (kCal)285.3699
Carbohydrates (g)37.8002
Total fats (g)14.7895
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Simmer the chicken broth. | 2. In a blender puree the tomatoes, garlic, onion, chiles and epazote add a small amount of broth to help the blades turn. | 3. In a separate saucepan, heat 1 tablespoon corn oil, then add the puree and cook over medium heat for 15 minutes. | 4. Add the broth, cook another 15 minutes. | 5. Cut the tortillas into small strips, fry in hot oil until crispy. Drain well. | 6. Top with cheese and avacado to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 1 quart - - - -
    tomato 2 roasted peeled 124.1379 27.5262 6.4768 1.0795
    garlic clove 2 - - - -
    epazote leaf 4 - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    poblano pepper 3 seeded deveined - - - -
    feta cheese - - - -
    corn tortilla 4 - - - -
    avocado 1 sliced - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition