Vegetarian Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive Oil, 2 tbsp3 corn tortillas in one inch cubes2 T. Garlic1/2 cup yellow onions, diced1 tsp. chopped jalapeno1 lb. frozen yellow corn1 32 oz. can of Muir Glen Fire Roasted diced tomatoes1/3 cup tomato paste2 tsp. ground cumin1/2 tsp. chili powderSaltPepper1 1/2 cups water1 package of Imagine Organic Vegetable Broth Low Sodium
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.
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.
Nutritional Info 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
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