Tortilla Meatball Soup

If you can't find fresh corn on the cob, substitute 2 cups frozen corn kernels, and broil them with peppers. After making this Tortilla Meatball Soup, you can use a few leftover chipotle chiles to spice up a pot of beans, rice, stews, or canola mayonnaise.

6 Servings - 1 hr 30 min - myrecipes.com

Servings:6 | Calories:543 | Total Fat:27g | Chol:98mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 27g

42 %

Sat Fat 10g

50 %

Total Carb 52g

17 %

Fiber 8g

32 %

Sugars 9g

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Cholesterol 98mg

33 %

Sodium 901mg

38 %

Protein 27g

54 %

Calories:

39% Others combined

35% Ground sirloin

18% Corn tortillas

6% Shredded Monterey Jack cheese

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

2 jalapeño peppers
1 red bell pepper
2 ears corn on the cob
4 (6 inch) corn tortillas, cut into 1 / 2-inch-thick strips
Cooking spray
3/4 teaspoon kosher salt, divided
6 garlic cloves, minced and divided
1/3 cup panko (Japanese breadcrumbs)
1 pound ground sirloin
1 large egg, lightly beaten
1 chipotle chile, canned in adobo sauce, minced
1 tablespoon olive oil
2 cups chopped onion
2 cups (3 / 4 inch) cubed red potatoes
1 cup (1 / 2-inch-thick) slices carrot
3 cups fat-free, lower-sodium chicken broth
2 cups water
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
1/2 cup chopped fresh cilantro

Directions : View recipe directions on myrecipes.com

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