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Tortilla Soup II

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 1 tablespoon 15ml Onion - chopped (large)

  3. 1 Jalapeño pepper - seeded, and Finely chopped 1 Garlic clove - minced

  4. 3 cups 711ml Low-sodium vegetable broth

  5. 1/2 teaspoon 2 1/2ml Dried oregano

  6. 1 teaspoon 5ml Zucchini - sliced

  7. 1/2" thick (small)

  8. 1 1/2 cups 240g / 8 1/2oz Cooked black soybeans

  9. (if canned, rinsed and drained)

  10. 1 cup 62g / 2 1/5oz Canned whole tomatoes - chopped

  11. 2 tablespoons 30ml Fresh lime juice

  12. 4 tablespoons 60ml Shredded Jack cheese

  13. 4 teaspoons 20ml Chopped cilantro -

  14. 2 cups 125g / 4.4oz Yellow corn tortilla chips

  15. Hot sauce for garnish -

Instructions Jump to Ingredients ↑

  1. In large saucepan, heat oil over medium-high heat. Add onion, jalapeño and garlic and cook, stirring often, until onion is slightly soft, about 4 to 5 minutes. Add broth, oregano, zucchini, soybeans and tomatoes. Cook, stirring occasionally, until zucchini is almost soft, about 3 minutes. Stir in lime juice.

  2. Ladle soup into bowls and top each serving with some cheese and cilantro if using; top with tortilla chips. Serve hot with hot sauce on the side.

  3. This recipe yields 4 servings.

  4. Per Serving: 355 Cal; 18g Prot; 14g Total Fat (3 Sat. Fat); 29g Carb.; 7mg Chol; 496mg Sod.; 7g Fiber.

  5. Description:

  6. "A medley of corn, soybeans and fresh vegetables comprises this easy-to-make satisfying meal in a bowl."

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