Nutritional Info

Nutrition Facts

Serving Size 1 (320g)

Calories 230
Calories from Fat 91 (39%)
Amount Per Serving %DIV
Total Fat 10.1g 16%
Saturated Fat 5.6g 28%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 58mg 19%
Sodium 508.7mg 22%
Potassium 751mg 16%
Total Carbohydrate 14.3g 5%
Dietary Fiber 0.4g 2%
Sugars 10.9g
Protein 18.5g 37%

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Recipe Description
  Adding salsa to soup is a quick way to add a lot of flavor for no extra work  
Prep time
10 min
Cook time
30 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  olive oil
1 Cup(c)  onions, chopped
1   rib celery, chopped
1/2 Cup(c)  green bell pepper, chopped
2 Clove(clv)  garlic, minced
1   large carrot, diced
16 Ounce(oz)  medium potatoes
8 Cup(c)  chicken broth, low sodium
2 Teaspoon(t)  kosher salt
1/4 Teaspoon(t)  freshly ground pepper, or more to taste
1 Pound(lb)  white fish fillets or steaks, cut into 1- to 2-inch pieces
1 Cup(c)  red salsa
1 Cup(c)  croutons


Heat the oil in a heavy-bottomed pot. Saute the onions, celery, and bell pepper in the oil for5 minutes. Stir in the garlic and cook for 2 minutes longer. Add the carrot and potatoes and cook for 2 minutes more.

Pour in the broth, add the salt and pepper,and bring to a simmer. Cover and cook until the potatoes are tender, about 10 minutes.

Stir in the fish, then cover and cook for 5 to 7 minutes, until the fish cooks through. Stir in the salsa and heat through. Garnish with croutons.


Additional notes

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Mexican Fish Soup
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