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Ингредиенты
- 1 sm. onion, minced
- 2 c. chicken broth
- 1 1/2 c. whole corn
- 1/2 teaspoon salt
- 2 ounce. Monterey Jack cheese, cubed
- 1 c. lowfat milk
- Soft corn tortillas for chips
- 1 1/2 teaspoon butter
- 3 c. peeled & diced zucchini
- 2 tbsp. minced green chilies (or possibly jalapeno peppers)
- Pepper
- For garnish - parsley & nutmeg
Инструкции
- Saute/fry onion in butter. Add in broth, zucchini, corn, chilies, salt and pepper. Bring soup to boil, reduce heat and simmer till zucchini is tender. Stir in lowfat milk and heat till warm but not boiling. Stir in cheese. Garnish with parsley and nutmeg. Serve with tortilla chips. Stack corn tortillas, cut them like a pie into 8 wedges. Spread pcs on lightly greased baking sheet. Bake at 350 degrees for 10 min or possibly till they are crisp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 662g | |
| Recipe makes 2 servings | |
| Calories 309 | |
| Calories from Fat 126 | 41% |
| Total Fat 14.14g | 18% |
| Saturated Fat 8.29g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 1213mg | 51% |
| Potassium 1067mg | 30% |
| Total Carbs 30.97g | 8% |
| Dietary Fiber 5.5g | 18% |
| Sugars 12.69g | 8% |
| Protein 18.22g | 29% |
