Mexican Tomato Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 457.1
  • Total Fat: 14.8 g
  • Cholesterol: 26.3 mg
  • Sodium: 1,516.1 mg
  • Total Carbs: 60.9 g
  • Dietary Fiber: 12.1 g
  • Protein: 21.0 g

View full nutritional breakdown of Mexican Tomato Soup calories by ingredient


Introduction

This is a healthier version of a quick meal my mom used to prepare when it was just she and I on a Friday night. This is a healthier version of a quick meal my mom used to prepare when it was just she and I on a Friday night.
Number of Servings: 4

Ingredients

    2 cans tomato soup
    12 oz chunky salsa
    1 13.25 oz can of mushroom pieces and stems
    6 Tbps nutritional yeast
    5 oz shredded part-skim cheese
    6 oz Tostitos Oven Baked Scoops tortilla chips

Tips

I use mild salsa, but if you like it spicer, you could certainly use a hotter sauce. Or you could use a can of no salt diced tomatoes and add a smaller amount of a hotter salsa to reduce the sodium content.


Directions

Heat soup, salsa, mushrooms, nutritional yeast, and cheese on stove. Serve into bowls. Crumble 1 1/2 oz (24 scoops) of baked chips on top and mix into the soup just before serving.

Serving Size: Makes 4 1 1/2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user BETHELLENNASH.