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Ingredientes
- 3 med Onion, minced
- 8 x Garlic clove, peeled & crushed
- 2 Tbsp. Extra virgin olive oil
- 4 lb Tomato, ripe, cubed
- 2 Tbsp. Oregano, dry
- 2 Tbsp. Basil, dry
- 2 tsp Pepper, black
- 10 c. Chicken broth
- 1 c. Celery, sliced
- 3 x Bay leaves
- 1 x Bell pepper, red, cored, seeded, & sliced
- 1 c. Zucchini, diced
- 1 lrg Carrot, diced
- 1 c. Oil, vegetable
- 20 x Tortillas, cut each into four strips
- 2 x Potato, peeled & diced
- 1 lb Spinach, fresh, washed & torn
- Â Â Salt, to taste
- 2 x Avocado, ripe, diced
- Â Â Lemon juice, fresh
- 1 lb Monterey Jack, shredded
Direcciones
- In a large pot, heat chicken broth.
- In a large skillet, saute/fry onions and garlic in extra virgin olive oil for 10 min. Add in tomatoes, oregano, basil, and pepper. Saute/fry 10 more min, till tomatoes are softened. Then Blend all of above in a blender. Add in the mix to warm broth. Add in celery, bay leaves, red bell pepper, zucchini, and carrot. Let simmer about ten min. Meanwhile, in skillet, fry tortillas strips in oil till crispy. Drain on paper towels. In the same oil, fry potatoes about 5 min. Add in to soup mix with a slotted spoon. Next, add in spinach, washed to the soup. Turn off the heat on soup. Salt, if needed. Place avocados in a serving bowl; adding a few drops of lemon juice to prevent discoloration.
- Serve soup by placing 3 to 4 strips tortilla in the bottom of each bowl. Pour warm soup over (be sure to get some of everything, except bay leaves, throw away them). Top with avocado and cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 738g | |
| Recipe makes 10 servings | |
| Calories 820 | |
| Calories from Fat 425 | 52% |
| Total Fat 48.02g | 60% |
| Saturated Fat 12.58g | 50% |
| Trans Fat 0.56g | |
| Cholesterol 40mg | 13% |
| Sodium 1050mg | 44% |
| Potassium 1386mg | 40% |
| Total Carbs 76.01g | 20% |
| Dietary Fiber 12.5g | 42% |
| Sugars 9.06g | 6% |
| Protein 25.69g | 41% |
