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Nutrition Facts
Serving Size 319 g
(Approx. 4 Servings)
Amount Per Serving
Calories 710 Calories From Fat 400
% Daily Value*
Total Fat 44 g 68%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 910 mg 38%
Total Carbohydrate 64 g 21%
Dietary Fiber 7 g 28%
Sugars 5 g
Protein 15 g
Vitamin A 25% Iron 15%
Vitamin C 25% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Mexican Tomato Soup
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1 Tbsp Bertolli Classico Olive Oil
1 large yellow onion, cut in half peeled and thin sliced
4 garlic, finely chopped
4 cup(s) water
8 Oz tomato sauce
1 Knorr Chicken Flavored Bouillon Cube, crumbled
1/2 cup(s) H-E-B Queso Fresco, crumbled
1/2 cup(s) cilantro, chopped
8 Oz Large Hass avocado, sliced
1 large greenhouse tomatoes, diced
2 cup(s) H-E-B Tortilla Chips, crushed
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Heat a large pot over medium heat, and add the olive oil and sauté onions for 5 minutes.
Add the chopped garlic and sauté for 30 seconds.
Add the water, tomato sauce and crumbled chicken bouillon cube.
Bring the soup to a boil over high heat.
Reduce the heat to low and cook uncovered for 15 minutes stir ocasionally.
Serve soup and top with queso fresco, cilantro, avocado, tomato, and tortilla chips.



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