Vegetable Tortilla Soup

Name: Vegetable Tortilla Soup Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Ingredients: Extra Light Olive Oil 1 tbsp; Onions raw 1 cup chopped; Garlic 1 clove minced; Green Chili Peppers canned 1- 4oz can; Chili powder 1 tsp; Ground Cumin 1 tsp; Oregano ground .5 tsp; Water tap 2 cup; Zucchini 1 cup sliced; Squash 1 cup sliced; Canned Tomatoes 1 can; Cilantro raw 1/3 c; Pepper black 1 tsp; Salt .5 tsp; Chicken Breast no skin 3 breast shredded; Swanson Chicken Broth 99% Fat Free 4 cup; Corn frozen 1 1/2 cups; Black beans canned 1 can drained

Minutes to Prepare: 15
Minutes to Cook: 10

Number of Servings: 10

Ingredients

Extra Light Olive Oil, 1 tbspOnions, raw, 1 cup, choppedGarlic, 1 clove mincedGreen Chili Peppers, canned, 1- 4oz canChili powder, 1 tsp Ground Cumin, 1 tsp Oregano, ground, .5 tspWater, tap, 2 cupZucchini, 1 cup slicedSquash, 1 cup slicedCanned Tomatoes, 1 can Cilantro, raw, 1/3 cPepper, black, 1 tsp Salt, .5 tsp Chicken Breast, no skin, 3 breast shreddedSwanson Chicken Broth 99% Fat Free, 4 cupCorn, frozen, 1 1/2 cupsBlack beans, canned, 1 can drained

Directions

In large pot or stock pot, sauté onion and garlic in EVOO until tender. Stir in canned chilis, chili powder, ground cumin, and oregano. Add chicken stock, water, corn, zucchini, squash, and tomatoes. Bring to a boil. Add chicken and black beans. Spice measurements can be to taste, so add more or less if you like. Cook 5 minutes. Add cilantro, salt, and pepper. Garnish with avocado, jack cheese, and tortilla chips (not included in nutritional values).

Number of Servings: 10

Recipe submitted by SparkPeople user TIGERTEXANMAS.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 169.2
Total Fat: 2.3 g
Cholesterol: 41.1 mg
Sodium: 603.7 mg
Total Carbs: 18.1 g
Dietary Fiber: 4.8 g
Protein: 21.0 g

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