- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 107.8
- Total Fat: 0.8 g
- Cholesterol: 0.3 mg
- Sodium: 902.8 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 5.4 g
- Protein: 5.6 g
Quick, Easy, Flexible and Healthy Vegetarian Tortilla SoupSubmitted by: JESSRAD
IntroductionThis is my dump and taste soup. I use a lot of cans so it's easy to throw together and is very tasty. This is my dump and taste soup. I use a lot of cans so it's easy to throw together and is very tasty.
2 Cans Beans, drained and rinsed- Pinto, Kidney, or Black Bean (I like to use 1 kidney and 1 black bean)
2 Cans Tomatoes with Green Peppers and onions- any mexican variety can be substitued
1 Can Yellow Corn
1 Cup V8 Juice
1 Can Chicken Broth (substitute water if your vegetarian)
2 Cups Water
1 Lime, or 1 tbsp lime juice
2 tsp Cumin
6 Tbsp (1/2 Packet) Fajita Seasoning
Season to Taste with:
Diced Avocado (1/4 avocado per serving)
Mexican cheese (sargentos reduced fat, 1 oz/ .25 cup per serving)
Sour cream (try substituting non fat greek yogurt, yumm .25 cup per serving)
Baked tortila Chips (9 Guiltless gourmet chips per serving)
Makes 10 1-cup servings.
*Not included in nutritional information are the OPTIONAL Toppings, however with these toppings the meal is more filling and still low in calories.
Number of Servings: 10
Recipe submitted by SparkPeople user JESSRAD.