Jackie's Tomato Soup
Fab tortilla soup, easy to make in crock pot
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1 onion chopped
- salt and pepper to taste
- sour cream (optional)
- avocado
- 2 cloves garlic minced
- 1 teaspoon cumin
- 2 teaspoons worcestershire sauce
- 1 can tomato soup
- 1 jalapeno pepper chopped
- shredded chicken
- 1 can (14 1/2 ounces) stewed tomatoes
- 4 cups stock (chicken or beef)
- 1 teaspoon chili powder (or less, to taste)
- 1/2 teaspoon lemon pepper
- 4 corn tortillas sautã©ed lightly (or use tortilla chips)
- cheddar or monterey jack cheese grated
- Carbohydrate 22.4733623572747 g
- Cholesterol 94.675 mg
- Fat 9.80789791488786 g
- Fiber 3.18594582060244 g
- Protein 33.4776259411111 g
- Saturated Fat 2.71202665386199 g
- Serving Size 1 1 Serving (251g)
- Sodium 175.138519099841 mg
- Sugar 19.2874165366722 g
- Trans Fat 1.25489687019457 g
- Calories 314 calories
Sauté onion, jalapeño pepper, garlic, and tomatoes in a large kettle for several minutes. Add remaining ingredients except tortillas, avocado, cheese, and sour cream. Simmer for 1 hour. About 10 to 20 minutes before serving, tear tortillas into bite size pieces and add to soup. Place cubed avocado and grated cheese in individual bowls and ladle hot soup on top. Top with spoonful of sour cream (makes 4-6 servings)
