Source: Parents Magazine

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Recipe Summary test

prep:
40 mins
cook:
20 mins
total:
60 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a heavy sauté pan on medium-high. Add tomatoes, peeled onion, and unpeeled garlic cloves. Roast, turning frequently, until garlic is soft, about 10 minutes. Remove garlic when soft, but slightly blackened. Peel the garlic and set aside. Add chile and continue to cook for another 2 to 4 minutes. Remove onion and set aside.

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  • Continue to cook the tomatoes until charred and blackened, another 5 minutes. Put garlic, chile, onion, tomatoes, tortillas and 2 cups chicken broth in a blender. Process until smooth. Pour into a large saucepan and add the remaining 4 cups broth. Bring the mixture to a boil, reduce the heat and simmer, uncovered, for 20 minutes. Season with salt and pepper, to taste, and sprinkle with crushed tortilla chips.

Nutrition Facts

119 calories; fat 4g; cholesterol 7mg; saturated fat 1g; carbohydrates 14g; mono fat 1g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 7g; vitamin a 437.3IU; vitamin c 9.4mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 369mg; potassium 253mg; calcium 30.3mg; iron 0.7mg.
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