Sopa De Lima (lime And Tortilla Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 6 | Servings | ||
INGREDIENTS
| 1 | c | Onions, chopped |
| 4 | Garlic cloves, minced | |
| 3 | T | Vegetable oil |
| 2 | Serrano peppers, chopped | |
| 1 | t | Ground cumin |
| 1/2 | t | Dried oregano, crumbled |
| 3 1/2 | c | Fresh tomatoes, chopped |
| 3 | c | Chicken broth, or stock |
| 1/3 | c | Lime juice, fresh |
| Salt, to taste | ||
| 6 | Corn tortillas | |
| 2 | T | Vegetable oil |
| 1 | c | Monterey jack cheese |
| shredded | ||
| 1/2 | c | Fresh cilantro, chopped |
INSTRUCTIONS
In a medium soup pot, saute' the onions & garlic in 3 tablespoons of oil until onions are translucent. Add the peppers, cumin, & oregano & saute' for a few more minutes. Add tomatoes & sprinkle with a dash of salt. Cover the pot & cook gently until the tomatoes are softened. Add broth & simmer, covered, for about 15 minutes. Add the lime juice & salt to taste. Meanwhile, slice tortillas into thin strips& saute in oil in a hot skillet quickly, then drain on paper towels. To serve arrange tortilla strips in bowls, cover with soup & top with scattering of cheese & cilantro. NOTES : Nutritional Analysis per serving: 280 calories, 19 grams fat, 21 grams carbohydrates, 9 grams protein, 17 milligrams cholesterol, 176milligrams sodium, 62 percent of calories from fat. Recipe by: Sundays at Moosewood Restaurant, Fireside Books, 1990 Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 275
Calories From Fat: 163
Total Fat: 18.6g
Cholesterol: 17.4mg
Sodium: 370.6mg
Potassium: 401.4mg
Carbohydrates: 21.9g
Fiber: 3.5g
Sugar: 4.8g
Protein: 8g