Corn Tortilla Soup

Name: Corn Tortilla Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: • Shredded low fat Mexican Cheese (1 cup); • Ground Cumin (2 tablespoons); • Dried Oregano (2 tablespoons); • Salt 1.02 tsp; • Olive Oil 3 tbsp; • Chicken Broth 32 fl oz; • Salsa 1.98 tbsp (remove); • Yellow Sweet Corn 1 package (frozen); • Black Beans (14 oz can); • Onions 2 medium size (quartered); • Diced tomatoes (14 oz can)

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Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 6

Ingredients

• Shredded low fat Mexican Cheese (1 cup)• Ground Cumin (2 tablespoons)• Dried Oregano (2 tablespoons)• Salt, 1.02 tsp• Olive Oil, 3 tbsp • Chicken Broth, 32 fl oz • Salsa, 1.98 tbsp (remove)• Yellow Sweet Corn, 1 package (frozen)• Black Beans (14 oz can)• Onions, 2 medium size (quartered)• Diced tomatoes (14 oz can)

Directions

1. Combine onion and tomatoes in a food processor and blend until smooth.
2. Heat Oil in a saucepan combine salt, oregano and dried cumin for about 10 seconds.
3. Add onion and tomato mixture
4. Add salsa stir frequently
5. Add corn
6. Add chicken broth and wait till soup comes to a boil, then lower heat
7. Add black beans, cover and let simmer for 10-15 minutes
8. Serve in bowls crumble tortilla chips and cheese on top.

Number of Servings: 6

Recipe submitted by SparkPeople user KARENDEGE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving