Tortilla Soup With Chorizo & Meatballs

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"Recipe source: Best of Cooking Light (2015)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (589.2 g)
  • Calories 737.8
  • Total Fat - 53.5 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 123.8 mg
  • Sodium - 2080.2 mg
  • Total Carbohydrate - 41.6 g
  • Dietary Fiber - 9.1 g
  • Sugars - 4.9 g
  • Protein - 23.9 g
  • Calcium - 227.4 mg
  • Iron - 5.9 mg
  • Vitamin C - 19.6 mg
  • Thiamin - 0.3 mg

Step 1

Heat a large saucepan over medium high heat and add oil; swirl to coat pan. Add onion, poblano and chorizo and saute for 2 minutes. Add broth and tomatoes and bring to a simmer. Stir in tortillas.

Step 2

In a bowl combine 1/4 teaspoon salt and next 4 ingredients (-egg). Shape not 12 meatballs. Heat a skillet over medium high heat and coat pan with cooking spray. Add meatballs and cook 4-5 minutes, browning on all sides. Add meatballs, 1/4 teaspoon salt and corn to soup and simmer for 5 minutes. Top with cilantro.

Tips & Variations


No special items needed.

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