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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 210.9
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 74.6 mg
  • Total Carbs: 37.6 g
  • Dietary Fiber: 9.7 g
  • Protein: 8.8 g

View full nutritional breakdown of Tortilla Soup calories by ingredient
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Tortilla Soup

Submitted by: MYGRETCHEN

Introduction

From The Gluten-Free Vegetarian Kitchen by Donna Klein

These are large servings

Serve with tortilla chips not in nutritional calculation.
From The Gluten-Free Vegetarian Kitchen by Donna Klein

These are large servings

Serve with tortilla chips not in nutritional calculation.

Number of Servings: 4

Ingredients

    1 Tbs olive oil
    1 large onion (about 8 ounces), chopped
    1 small jalapeno, seeded and finely chopped
    2 large cloves of garlic, finely chopped
    14 oz. low sodium vegetable broth (1 can)
    1 cup water
    2 medium tomatoes (about 6 ounces each), seeded, peeled and chopped
    1 small zucchini (about 4 ounces), cut into 1/2 inch thick rounds
    1/2 tsp cumin
    1/2 tsp oregano
    salt and pepper
    1 can (15 ounces) or 2 cups (cooked from dry) black beans
    1 cup fresh or frozen cut corn
    2 Tbs lime juice
    2Tbs chopped fresh cilantro
    Tortilla chips (not in nutritional calculation)

Directions

Heat oil over medium heat.
Cook onion and jalapeno about 5 minutes, until soft.
Add garlic, cook and stir constantly for 1 minute.
Add broth, water, tomatoes, zucchini, oregano, cumin, salt, and pepper. Bring to a boil over medium high heat.
Add beans and corn and reduce heat to medium.
Cook until zucchini is tender, about 5 minutes, stirring occasionally.
Remove from heat and add lime juice and cilantro.
Serve with tortilla chips and Tabasco sauce if desired.


Number of Servings: 4

Recipe submitted by SparkPeople user MYGRETCHEN.






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