Directions:
- Place the tomatoes, jalapenos, garlic, onions, and peppers onto a sheet pan or cookie sheet and then drizzle with olive oil.
- Place the sheet tray into the preheated oven and roast until 15 to 20 minutes. Remove from the oven and set aside.
- Into a large stockpot add the stock, crushed tomatoes, and roasted veggies and cook two minutes.
- Add cumin, paprika, garlic, tortilla chips and 1/2 the beans, simmer for 15 minutes.
- Puree the mixture until well combined.
- Add the remaining beans.
- Season with salt and freshly ground black pepper.
- Simmer to keep warm until you're ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 880.73 Kcal (3687 kJ) | ||
| Calories from fat | 5.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 1% | |
|---|---|---|---|
| Sodium | 29942.84mg | 1248% | |
| Potassium | 1197.6mg | 25% | |
| Total Carbs | 175.08g | 58% | |
| Sugars | 8.76g | 35% | |
| Dietary Fiber | 10.97g | 44% | |
| Protein | 12.5g | 25% | |
| Vitamin C | 32.8mg | 55% | |
| Iron | 4mg | 22% | |
| Calcium | 112.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 195.45 Kcal (818 kJ) | ||
| Calories from fat | 1.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 1% | |
|---|---|---|---|
| Sodium | 6644.96mg | 1248% | |
| Potassium | 265.77mg | 25% | |
| Total Carbs | 38.85g | 58% | |
| Sugars | 1.94g | 35% | |
| Dietary Fiber | 2.43g | 44% | |
| Protein | 2.77g | 25% | |
| Vitamin C | 7.3mg | 55% | |
| Iron | 0.9mg | 22% | |
| Calcium | 25mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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