Slow-cooker tortilla soup
- 11 ingredients
- Servings per recipe: 1
- Serving size: 3 kg
Preparation & details:
www.thenaptimechef.com/2012/09/slow-cooker-tortilla-soup-powernap/
Source: The Naptime Chef
206 recipes on HappyForks
Amount per 100 g
- Energy (calories): 117 kcal 5%
- Protein: 3.92 g 7%
- Fat: 6.03 g Why gray? Help 12%
- Carbohydrates: 12.64 g 5%
Calorie breakdown
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- Protein: 12% 15 kcal
- Fat: 45% 54 kcal
- Carbohydrates: 42% 50 kcal
Omega 6 : Omega 3
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1:1 20:1 25:1
General
Energy
117 kcal
5%
Water
76.22 g
3%
Carbohydrates
Carbohydrate
12.64 g
5%
Fiber
2 g
8%
Sugars, total
1.39 g
Starch
7.14 g
Lipids
Total lipid (fat)
6.03 g
12%
Total polyunsaturated
1.358 g
Omega 3 (n-3)
0.049 g
3%
Omega 6 (n-6)
1.236 g
10%
Total monounsaturated
2.343 g
Total saturated
1.821 g
as low as possible
Total trans
0.007 g
as low as possible
Cholesterol
7 mg
as low as possible
Protein + aminoacids
Protein
3.92 g
7%
Tryptophan
0.034 g
11%
Threonine
0.096 g
8%
Isoleucine
0.127 g
10%
Leucine
0.22 g
8%
Lysine
0.154 g
6%
Methionine + Cystine
0.076 g
6%
Methionine
0.057 g
Cystine
0.019 g
Phenylalanine + Tyrosine
0.228 g
11%
Phenylalanine
0.122 g
Tyrosine
0.106 g
Valine
0.144 g
9%
Vitamins
Vitamin C
8.1 mg
11%
Folate, total
13 µg
Folate, DFE
13 µg DFE
3%
Vitamin B-1 (Thiamin)
0.191 mg
17%
Vitamin B-2 (Riboflavin)
0.07 mg
6%
Vitamin B-3 (Niacin)
1.054 mg
8%
Vitamin B-5 (Pantothenic acid)
0.208 mg
4%
Vitamin B-6
0.111 mg
9%
Vitamin B-12 (Cobalamin)
0.12 µg
5%
Vitamin A
227 IU
10%
Vitamin E
0.71 mg
5%
Vitamin D
2 IU
0%
Vitamin K
2.9 µg
3%
Isoflavones, total
0 mg
Minerals
Calcium, Ca
79 mg
8%
Magnesium, Mg
21 mg
7%
Phosphorus, P
95 mg
14%
Iron, Fe
0.57 mg
3%
Potassium, K
170 mg
4%
Sodium, Na
240 mg
16%
Zinc, Zn
0.59 mg
7%
Copper, Cu
0.074 mg
8%
Selenium, Se
2.7 µg
5%
Manganese, Mn
0.116 mg
6%
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Ingredients
| Ingredient description | Matched product |
|---|---|
| 1 yellow onion, cut into eight wedges | Onions · raw - 1 medium (2-1/2" dia) |
| 8 cloves of garlic, in skins | Garlic · raw - 8 clove |
| 6 small corn tortillas | Tortillas · ready-to-bake or -fry · corn - 6 tortilla |
| 2 canned chipotle peppers in adobo | Peppers · hot chili · green · canned · pods · excluding seeds · solids and liquids - 2 pepper |
| 1 28-ounce can of whole tomatoes with juices | Tomatoes · red · ripe · canned · packed in tomato juice - 28 fl oz |
| 4 cups low-sodium chicken or veggie stock | Soup · chicken broth · low sodium · canned - 4 cup |
| 1 teaspoon kosher salt | Salt · table - 1 tsp |
| ½ teaspoon freshly cracked black pepper | Spices · pepper · black - 0.5 tsp, ground |
| For serving | |
| 1 ripe avocado | Avocados · raw · all commercial varieties - 1 avocado, NS as to Florida or California |
| 2 cups shredded Mexican cheese blend | Cheese · Mexican blend - 2 cup shredded |
| 2 cups tortilla chips | Tortilla chips · yellow · plain · salted - 1 package |
Possible differences in nutritional values
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- Nutrition recommendations based on Dietary Reference Intake (DRI) developed by the Institute of Medicine, source.
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- RDA (Recommended Dietary Allowances) - the daily daietary intake level of a nutrient that meet the requirements of 97.5% of healthy individuals in particular age group and gender.
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- UL (Tolerable upper intake levels) - the highest level of daily consumption that current data have shown to cause no side effects in humans when used indefinitely without medical supervision.