Tortilla Soup
Created exclusively for NC SweetPotato Commission by Gonza Tacos y Tequila - Raleigh, NC
Course: Appetizer, Main Course, Side Dish
Cuisine: Mexican
Keyword: Chicken, peppers, Soup, sweet potato
Servings: 16
Calories: 99kcal
- 3 lb Sweetpotato peeled & diced
- 8 oz Carrots approximately 2 units, peeled
- 8 oz Red Pepper approximately 1 unit, seeds removed
- 8 oz Green Pepper approximately 1 unit, seeds removed
- 1/4 lb Onion approximately 1/2 small onion
- 1 gal Water
- 1 tbsp Chipotle in adobo
- 1 ea. whole Chicken
- 2 ea. Tomato
- 1 cup Corn
- Salt To Taste
- Black pepper To taste
In a stock pot combine all the ingredients except the corn
Bring to boil, reduce heat to simmer and cook for 1 1/2 hours.
Remove the chicken from the broth and blend all the ingredients with the liquid.
Pull the meat from the chicken and return to the soup with the corn
Season with salt and pepper.
Serve with tortilla, queso fresco, avocado and cilantro
Nutrition Facts
Tortilla Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 99kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 82mg | Potassium: 418mg | Fiber: 4g | Sugar: 6g | Vitamin A: 15004IU | Vitamin C: 33mg | Calcium: 42mg | Iron: 1mg | Net Carbohydrates: 19g