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Ingredientes
- 6 x Six inch corn tortillas
- 1/4 c. Vegetable oil
- 1/4 c. Water
- 1 med Tomato, quartered
- 1 x Onion, cut in quarters
- 1 x Garlic clove
- 2 can Chicken Broth Cond. 10 3/4 ounce
- 1 can Water, in soup can
- 1/4 tsp Grnd Coriander
- 1/4 tsp Salt
- 1/8 tsp Pepper
Direcciones
- Servings: 8
- Sprig mint (optional) Jack / Cheddar Cheese Grated
- Cut tortillas into 1/4 inch strips. Heat oil in 10-inch skillet till warm.
- Fry 1/4 of the tortilla strips at a time over medium heat, stirring occasionally, till crisp and brown, about 3 min. Drain on paper towels.
- Place 1/4 c. water, the tomato, onion and garlic in blender container.
- Cover and blend on high speed till smooth. Heat tomato mix, chicken broth, 1 can water, the coriander, salt, pepper and mint sprig to boiling in a 3 qt saucepan. Cook uncovered for 3 min. Sprinkle each serving with cheese and tortilla strips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 76 | |
| Calories from Fat 62 | 82% |
| Total Fat 6.97g | 9% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 60mg | 2% |
| Total Carbs 3.45g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.93g | 1% |
| Protein 0.49g | 1% |
