Tortillia soup

Chef: Richard Fletcher

Ethnic: Mexican
Main Ingredient: Tortillas
Categories: Soup
Meal Type: Dinner
Food Type: Non vegetarian
Level:Easy
Servings: 4
Prep Time:10 minutes
Cook Time:20 minutes

I learned this dish in Mexico during the seventies. It is still a great and simple soup. I first had this soup living in Mexico City. The food in Mexico is quite different than the American Mexican food from Mexico. Fortunately in the last 30 years the true cuisine of Mexico has come to us. People are ready for true unique Mexican food.
 
  • 6 cups chicken stock
  • 6 tortilla corn tortillas cut into triangles
  • 1  dash salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 10 sprigs fresh cilantro diced fine
  • 5 medium diced potatoes
  • 1 tablespoon olive oil
  • 1 bunch fresh spinach(washed)

Recipe

Sauté in olive oil the tortilla strips.
Cook potatoes in chicken or vegetable stock
When potatoes are done add fried tortilla strips to soup. Add spinach and cook until spinach is wilted.
Add salt, olive oil, pepper and fresh coriander Serve immediately
 


Nutritional information
Nutrition Facts
Serving Size 1 Tortillia soup
Servings Per Batch 4
Amount Per Serving
Calories572 Calories from Fat 3
% Daily Value *
Total Fat 23g36%
Saturated Fat 4g19%
Monounsaturated Fat 15g
Polyunsaturated Fat 3g
Trans Fat 0g
Cholesterol 11g4%
Sodium 703mg29%
Potassium 2266mg65%
Total Carbohydrate 76g25%
Dietary Fiber 12g 48%
Sugars 10g
Protein 19g 38%
Vitamin A 228%
Vitamin C 151%
Calcium 18%
Iron 6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.