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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 110.5
  • Total Fat: 4.3 g
  • Cholesterol: 1.9 mg
  • Sodium: 333.1 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.9 g

View full nutritional breakdown of Mock Chicken Tortilla Soup with Tofu calories by ingredient
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Mock Chicken Tortilla Soup with Tofu

Submitted by: SAV3ZEKACZKA
Mock Chicken Tortilla Soup with Tofu

Introduction

I found this recipe at http://www.foodmedic.com/?p=873
I changed some of the ingredients to fit what I liked. Feel free to do the same just remember to recalculate the nutritonal value.
Enjoy :)
It make 8 -10 servings
Its a quick Low Calorie Meal and you get lots of protein and veggies
I found this recipe at http://www.foodmedic.com/?p=873
I changed some of the ingredients to fit what I liked. Feel free to do the same just remember to recalculate the nutritonal value.
Enjoy :)
It make 8 -10 servings
Its a quick Low Calorie Meal and you get lots of protein and veggies

Number of Servings: 8

Ingredients

    1 med. onion diced
    1 med. potatoe diced (optional)
    1 tbsp Olive oil
    .5 Tbsp unsalted Butter
    1 med Tomatoe ( diced)
    .5c Chick Peas (canned)
    .75c Corn ( canned)
    10 Baby carrots ( diced)
    1 Chicken Flavored Boullion cube dissolved in 1 quart ( 4 cups) of boiling water
    1 c water
    2 cloves garlic ( minced)
    1/2 jalapeno, seeded and minced ( optional)
    Cilantro ( 1 Knorr mini Cube works fine=2tsp)
    Oregano
    Salt
    Pepper
    Tofu ( your choice; diced) The nutritional value is calculated using 9oz of Firm Tofu ( appx 3 1'' slices)
    One Limes worth of zest

    Optional:
    avacado ( for garnish)
    Cheese ( for garnish)
    edamame ( for in the soup)
    spinach ( for garnish or in soup)
    basically any other type of vegetable feel free to mix and match.

Directions

1) In a large pot heat up 4 c of water and dissolve the Boullion cube. You can use canned chicken stock or vegetable stock if its easier for you.
2) In a non stick pan over medium heat add olive oil, butter, onion, garlic, and jalapeno, cook until the onion is soft. Add potato and cook about five minutes.
3) Add tomato, chick peas, chicken stock, water, cilantro, oregano, and lime zest and cook over medium heat for about 30 minutes.
4) Add tofu and reduce heat to simmer and cook for 10 minutes.
5) Serve in a bowl and garnish with avocado ( optional) and lime juice. Serve with tortillas and grated Jack cheese (optional).
Salt and pepper to taste.




Number of Servings: 8

Recipe submitted by SparkPeople user SAV3ZEKACZKA.






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