Tortilla soupSubmitted by: CHICA9802
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 can black beans-rinsed
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
1-2 C veggie broth or chicken broth
can add no-fat greek yogurt for more protein and flavor, and shrimp if you need a meat, or some cheese of your choosing.
20 minutes before eating:
Preheat oven to 400F.
Lightly brush both sides of tortillas with pam. Cut tortillas into strips, then spread on a baking sheet.
Bake until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user CHICA9802.