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Tortilla Soup With Pasta
Darlene Lutz, New England, ND

1/2 pound ground beef
3/4 cup chopped onion
2 cloves garlic, minced
10 cups chicken stock
6-ounce can tomato paste
16-ounce can diced tomatoes
2 tablespoons diced green chilies (fresh or canned)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 sprigs parsley, chopped
Salt and pepper to taste
1 cup mafalda or other medium pasta shape
Corn tortilla chips
Shredded Monterey Jack cheese

In a large stock pot, brown ground beef; add onion and garlic, sauté 2 minutes. Add chicken stock, tomato paste, tomatoes, green chilies, chili powder, cumin, parsley, salt and pepper. Simmer 20 minutes.

Add pasta and cook over medium heat until pasta is al dente. Do not overcook as pasta will continue to soften as long as it remains in the soup. To serve, ladle soup into bowls and garnish with tortilla chips and shredded cheese.

Serves 10.

Nutritional Information
Each serving, without garnish, provides approximately 150 calories, 12g protein, 15g carbohydrates, 5g fat, 1.8g fiber, 15mg cholesterol, 2mg iron, 1117mg sodium.