Quick, Easy, Flexible and Healthy Vegetarian Tortilla Soup

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 107.8

Total Fat: 0.8 g
Cholesterol: 0.3 mg
Sodium: 902.8 mg
Total Carbs: 20.8 g
Dietary Fiber: 5.4 g
Protein: 5.6 g

View full nutritional breakdown of Quick, Easy, Flexible and Healthy Vegetarian Tortilla Soup calories by ingredient

Introduction

This is my dump and taste soup. I use a lot of cans so it's easy to throw together and is very tasty. This is my dump and taste soup. I use a lot of cans so it's easy to throw together and is very tasty.

Minutes to Prepare: 2

Minutes to Cook: 15

Number of Servings: 10

Ingredients

2 Cans Beans, drained and rinsed- Pinto, Kidney, or Black Bean (I like to use 1 kidney and 1 black bean)

2 Cans Tomatoes with Green Peppers and onions- any mexican variety can be substitued

1 Can Yellow Corn

1 Cup V8 Juice

1 Can Chicken Broth (substitute water if your vegetarian)

2 Cups Water

1 Lime, or 1 tbsp lime juice

2 tsp Cumin

6 Tbsp (1/2 Packet) Fajita Seasoning

Season to Taste with:

Hot sauce

Red Pepper

Salt

OPTIONAL Toppings:

Diced Avocado (1/4 avocado per serving)

Mexican cheese (sargentos reduced fat, 1 oz/ .25 cup per serving)

Sour cream (try substituting non fat greek yogurt, yumm .25 cup per serving)

Baked tortila Chips (9 Guiltless gourmet chips per serving)

Directions

Place all ingredients in a large pot and mix. Let simmer for 10 minutes. Season to taste depending on how hot you like your soup and if you prefer more saltiness.

Makes 10 1-cup servings.

*Not included in nutritional information are the OPTIONAL Toppings, however with these toppings the meal is more filling and still low in calories.

Number of Servings: 10

Recipe submitted by SparkPeople user JESSRAD.