Quesadilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 flour tortillas (multigrain or low-fat taste great)2 oz. nonfat cheese, grated3 cups water2 bullion cubes1 tsp. Italian seasoning1/4 tsp. chili powder2 tsp. salt1/2 tsp. black pepper(other desired seasonings, such as cumin)4 cloves garlic, pressed1 small onion, chopped1 green or pablano peppper, chopped1 can corn, NOT drained1 can Pork and Beans, NOT drained1 can black beans, drained1 can stewed tomatoes, NOT drained1-2 cups cooked, chopped meatfresh cilantro sprigsnonfat sour cream
Prepare 2 quesadillas by grating cheese into tortillas and grilling in a nonstick frying pan, with no added cooking oil. Set in refrigerator to chill, then cut into 2" wedges.
Start making soup by preparing a broth of water, boullion, garlic, and spices. Allow to boil 5 minutes to waken flavors before adding onion and pepper. Allow to boil another 5 minutes before adding canned products and meat. Heat through until very hot (almost boiling.)
Ladle hot soup into bowls. Insert a sprig of fresh cilantro and 5-10 quesadilla wedges, depending on taste. Add a dollop of sour cream, if desired.
Notes:
-This soup is great for cleaning out your refrigerator. Make variations with almost any product, such as canned vegetable soups, leftover fresh or frozen vegetables, and leftover meat from last night's dinner.
-If you double the batch, freeze the soup in one container and the quesadillas in another, then thaw and serve for a quick, healthy dinner.
Number of Servings: 8
Recipe submitted by SparkPeople user MARISSAAMES.
Start making soup by preparing a broth of water, boullion, garlic, and spices. Allow to boil 5 minutes to waken flavors before adding onion and pepper. Allow to boil another 5 minutes before adding canned products and meat. Heat through until very hot (almost boiling.)
Ladle hot soup into bowls. Insert a sprig of fresh cilantro and 5-10 quesadilla wedges, depending on taste. Add a dollop of sour cream, if desired.
Notes:
-This soup is great for cleaning out your refrigerator. Make variations with almost any product, such as canned vegetable soups, leftover fresh or frozen vegetables, and leftover meat from last night's dinner.
-If you double the batch, freeze the soup in one container and the quesadillas in another, then thaw and serve for a quick, healthy dinner.
Number of Servings: 8
Recipe submitted by SparkPeople user MARISSAAMES.
Nutritional Info Amount Per Serving
- Calories: 284.2
- Total Fat: 4.1 g
- Cholesterol: 32.7 mg
- Sodium: 761.6 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 10.3 g
- Protein: 20.9 g
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