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- 4 teaspoons salt
- 2 1/2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne powder
- Soup
- 3 tablespoons olive oil
- 1 tablespoon butter
- 3 tablespoons garlic, minced
- 1 jalapeno, minced
- 2 cups onion, diced
- 2 cups carrot, sliced
- 2 cups zucchini, sliced
- 2 cups green bell pepper, diced
- 2 cups frozen corn kernels
- 10-11 cups chicken stock
- 28 oz can diced tomatoes
- 15 oz can tomato sauce
- 1/2 cup canned roasted green chilis
- 1/4 cup fresh squeezed lime juice (2-3 limes)
- Garnish
- Monterey jack cheese, shredded
- Tortilla chips
- Cilantro
- Lime wedges
- Sour cream
View Full Recipe at The Ginger Cook
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4673g | |
| Calories 1525 | |
| Calories from Fat 591 | 39% |
| Total Fat 67.03g | 84% |
| Saturated Fat 17.91g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 17455mg | 727% |
| Potassium 7352mg | 210% |
| Total Carbs 193.82g | 52% |
| Dietary Fiber 50.0g | 167% |
| Sugars 71.71g | 48% |
| Protein 64.68g | 103% |
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