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Ingredientes
- 3 tbsp. vegetable oil
- 1/3 c. minced onion
- 1 1/3 c. peeled, seeded, minced tomatoes
- 1 teaspoon garlic
- 1 quart. rich chicken broth
- 2 tbsp. minced fresh dill weed or possibly teaspoon dry dill weed
- 2 chili peppers
- 4 soft corn tortillas
- 1/2 med. ripe avocado, cubed
- 4 tbsp. lowfat sour cream
- 1/4 c. Monterey Jack cheese
Direcciones
- Heat 2 Tbsp. oil in a large saucepot. Saute/fry onion, tomatoes and garlic till onion is transparent. Add in chicken broth and dill weed. Cover and simmer for 20 min. Remove seeds and stems from chili peppers and cut each in 2 pcs lengthwise. Cut tortillas in 1/3" strips. Heat remaining Tbsp. oil in a skillet and fry peppers for 5 seconds. Remove to a paper towel and fry tortilla strips till golden, stirring. Drain on paper towel. Divide chili peppers, tortilla strips and avocado cubes between 4 heavy soup bowls. Pour the warm chicken broth into the bowls. Garnish each with a spoonful of lowfat sour cream and Monterey Jack cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 157 | 61% |
| Total Fat 17.76g | 22% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.26g | |
| Cholesterol 13mg | 4% |
| Sodium 439mg | 18% |
| Potassium 506mg | 14% |
| Total Carbs 19.61g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.36g | 2% |
| Protein 7.09g | 11% |
