The tomato and avocado pump up the nutrition making it "high in" Vitamins A and C, Potassium and Monounsaturated Fat. Also, I used dried poblano peppers (labeled pasilla or ancho) because they won't set you on fire. For a vegan soup, simply omit the cream. Hurry up and try this before it's too hot for soup!
June 4, 2014
30 min or less active, 60 min or less total, appetizer, fall, gluten-free, main, side, soup, spring, summer, vegan, winter
The origins of this soup are definitely Mexican, but like many national dishes regional variations abound. Some recipes include beans, cilantro, chicken and/or even mint. I took that lead and made some of my own changes - mostly to reduce the cooking time. I used fire-roasted canned tomatoes instead of roasting my own (it's a bit early for fresh tomatoes besides), and I dropped frying my own tortilla strips in favor of crushed tostadas (I know, genius, right?!).The tomato and avocado pump up the nutrition making it "high in" Vitamins A and C, Potassium and Monounsaturated Fat. Also, I used dried poblano peppers (labeled pasilla or ancho) because they won't set you on fire. For a vegan soup, simply omit the cream. Hurry up and try this before it's too hot for soup!
Servings: 6
Time: Less than 30 minutes active; About 60 minutes total
Price: About $18.50 total; $3.10 per serving
Nutrition (per serving):
Calories: 258.8
Protein: 5.2g
Fat: 17.7g
Saturated fat: 4.9g
Carbohydrates: 22.9g
Fiber: 2.2g
Sodium: 564.7mg
Cholesterol: 5.3mg
High In:
Good Source:
Low In: