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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 283.0
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 787.6 mg
  • Total Carbs: 50.5 g
  • Dietary Fiber: 4.7 g
  • Protein: 6.6 g

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

Submitted by: HAZLEWEATH

Introduction

This is a delicious and easy-to-make soup. This is a delicious and easy-to-make soup.
Number of Servings: 6

Ingredients

    Olive Oil, 2 tbsp
    3 corn tortillas in one inch cubes
    2 T. Garlic
    1/2 cup yellow onions, diced
    1 tsp. chopped jalapeno
    1 lb. frozen yellow corn
    1 32 oz. can of Muir Glen Fire Roasted diced tomatoes
    1/3 cup tomato paste
    2 tsp. ground cumin
    1/2 tsp. chili powder
    Salt
    Pepper
    1 1/2 cups water
    1 package of Imagine Organic Vegetable Broth Low Sodium

Directions

Fry tortilla squares in oil over medium high heat until they begin to crisp and turn a golden yellow. Add garlic, onion, and jalapeno, and cook for 2 minutes, or until onion is translucent. And half the corn, along with all the other ingredients. Keep half the corn to be used at the end. Bring the soup to a low even boil, and boil for 5 minutes.

Remove from heat and use an immersion blender to puree coarsely. Return the soup to the burner and add the remaining corn. Return to a boil, being careful to avoid scorching. Serve, garnished with cheese, low-fat sour cream, or tortilla strips, if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user HAZLEWEATH.






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