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Ingredientes
- 3 (13 1/4 ounce.) cans chicken broth (or possibly you can use homemade chicken stock)
- 1/2 c. minced celery
- 1 teaspoon chili pwdr
- 1 can tomatoes
- 1 tbsp. extra virgin olive oil
- 3 sm. cloves chopped garlic
- 1 teaspoon minced onion
- 1 teaspoon minced parsley
- 1 pkg. tortilla chips
- 1 c. grated Cheddar cheese
Direcciones
- Combine broth, celery and chili pwdr in 3-qt saucepan and bring to boil over medium-high heat. Reduce heat to medium and cook till celery is tender, about 20 min. Heat oil in small skillet over medium heat. Saute/fry garlic, onion and parsley till onion is tender. Add in tomatoes, let saute/fry a minute longer. Add in tomato mix to broth.
- Break chips into soup and continue cooking till chips are soft. Stir in Cheddar cheese and serve immediately.
- I like to boil a chicken with celery and onion and bouillon. Then use the stock and shred the chicken in the soup. Using canned broth is just a short cut for a quick soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 782g | |
| Recipe makes 2 servings | |
| Calories 394 | |
| Calories from Fat 262 | 66% |
| Total Fat 29.75g | 37% |
| Saturated Fat 15.14g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 1508mg | 63% |
| Potassium 811mg | 23% |
| Total Carbs 9.01g | 2% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.2g | 2% |
| Protein 23.45g | 38% |
