Tortilla Soup (On the Border Style)
- Number of Servings: 7
Ingredients
1 med. onion, chopped2 gloves garlic, minced2 T. coconut oil4 c. beef broth4 c. chicken broth1 can Rotel1 tsp. ground cumin1 tsp. chili powder1 tsp. salt1 tsp. Worcestershire sauce2 c. cooked chicken breast, cubed1 c. frozen corn1 sm. zucchinishredded Monterey Jack cheesecooked riceavacado
Serves 6-8 one cups servings
In 4 quart saucepan, saute onion, garlic and oil. Add remaining ingredients, except zucchini. Simmer covered for 1 hour. Add zucchini and cook until tender. Serve over rice and garnish with avacado, cheese and tortilla chips.
Number of Servings: 7
Recipe submitted by SparkPeople user AUNTIEGIGI.
In 4 quart saucepan, saute onion, garlic and oil. Add remaining ingredients, except zucchini. Simmer covered for 1 hour. Add zucchini and cook until tender. Serve over rice and garnish with avacado, cheese and tortilla chips.
Number of Servings: 7
Recipe submitted by SparkPeople user AUNTIEGIGI.
Nutritional Info Amount Per Serving
- Calories: 291.2
- Total Fat: 11.0 g
- Cholesterol: 48.2 mg
- Sodium: 1,930.1 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 1.7 g
- Protein: 24.3 g
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