| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Aztec | Appetizers, Soups | 4 | Servings |
INGREDIENTS
| 3 | T | BUTTER |
| 1 | ONION | |
| 28 | oz | CANNED TOMATOES |
| 1 | t | GARLIC |
| 32 | oz | CHICKEN BROTH |
| 2 | t | CILANTRO |
| 12 | FRIED TORTILLA CHIPS | |
| 4 | CHILI PEPPERS, OPTIONAL | |
| 4 | T | SOUR CREAM |
| 1/2 | c | SHREDDED MONTEREY JACK |
| 1 | c | AVOCADO |
INSTRUCTIONS
HEAT BUTTER IN 3-QUART SAUCEPAN. SAUTE ONION, TOMATOES, ONION AND GARLIC. ADD CHICKEN BROTH AND CILANTRO, SIMMER FOR 15 MINUTES. DIVIDE CHILI PEPPERS, TORTILLAS AND AVOCADO BETWEEN BOWLS. FILL WITH SOUP LET STAND FOR A MINUTE, TOP WITH SOUR CREAM AND SERVE. Posted to MM-Recipes Digest V3 #220 Date: Wed, 14 Aug 1996 13:05:39 -0700 From: Tonya <imbri@oz.net>
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”
Nutrition (calculated from recipe ingredients)
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Calories: 356
Calories From Fat: 226
Total Fat: 26g
Cholesterol: 41.7mg
Sodium: 1520.8mg
Potassium: 1070.2mg
Carbohydrates: 22.6g
Fiber: 8.4g
Sugar: 7.4g
Protein: 12.3g