Tortilla Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 210.9
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 74.6 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 9.7 g
- Protein: 8.8 g
View full nutritional breakdown of Tortilla Soup calories by ingredient
Submitted by: MYGRETCHEN
These are large servings
Serve with tortilla chips not in nutritional calculation. From The Gluten-Free Vegetarian Kitchen by Donna Klein
These are large servings
Serve with tortilla chips not in nutritional calculation.
Introduction
From The Gluten-Free Vegetarian Kitchen by Donna KleinThese are large servings
Serve with tortilla chips not in nutritional calculation. From The Gluten-Free Vegetarian Kitchen by Donna Klein
These are large servings
Serve with tortilla chips not in nutritional calculation.
Number of Servings: 4
Ingredients
-
1 Tbs olive oil
1 large onion (about 8 ounces), chopped
1 small jalapeno, seeded and finely chopped
2 large cloves of garlic, finely chopped
14 oz. low sodium vegetable broth (1 can)
1 cup water
2 medium tomatoes (about 6 ounces each), seeded, peeled and chopped
1 small zucchini (about 4 ounces), cut into 1/2 inch thick rounds
1/2 tsp cumin
1/2 tsp oregano
salt and pepper
1 can (15 ounces) or 2 cups (cooked from dry) black beans
1 cup fresh or frozen cut corn
2 Tbs lime juice
2Tbs chopped fresh cilantro
Tortilla chips (not in nutritional calculation)
Directions
Heat oil over medium heat.
Cook onion and jalapeno about 5 minutes, until soft.
Add garlic, cook and stir constantly for 1 minute.
Add broth, water, tomatoes, zucchini, oregano, cumin, salt, and pepper. Bring to a boil over medium high heat.
Add beans and corn and reduce heat to medium.
Cook until zucchini is tender, about 5 minutes, stirring occasionally.
Remove from heat and add lime juice and cilantro.
Serve with tortilla chips and Tabasco sauce if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user MYGRETCHEN.
Cook onion and jalapeno about 5 minutes, until soft.
Add garlic, cook and stir constantly for 1 minute.
Add broth, water, tomatoes, zucchini, oregano, cumin, salt, and pepper. Bring to a boil over medium high heat.
Add beans and corn and reduce heat to medium.
Cook until zucchini is tender, about 5 minutes, stirring occasionally.
Remove from heat and add lime juice and cilantro.
Serve with tortilla chips and Tabasco sauce if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user MYGRETCHEN.
