Vegetable Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 169.2
  • Total Fat: 2.3 g
  • Cholesterol: 41.1 mg
  • Sodium: 603.7 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 21.0 g

View full nutritional breakdown of Vegetable Tortilla Soup calories by ingredient



Number of Servings: 10

Ingredients

    Extra Light Olive Oil, 1 tbsp
    Onions, raw, 1 cup, chopped
    Garlic, 1 clove minced
    Green Chili Peppers, canned, 1- 4oz can
    Chili powder, 1 tsp
    Ground Cumin, 1 tsp
    Oregano, ground, .5 tsp
    Water, tap, 2 cup
    Zucchini, 1 cup sliced
    Squash, 1 cup sliced
    Canned Tomatoes, 1 can
    Cilantro, raw, 1/3 c
    Pepper, black, 1 tsp
    Salt, .5 tsp
    Chicken Breast, no skin, 3 breast shredded
    Swanson Chicken Broth 99% Fat Free, 4 cup
    Corn, frozen, 1 1/2 cups
    Black beans, canned, 1 can drained

Directions

In large pot or stock pot, sauté onion and garlic in EVOO until tender. Stir in canned chilis, chili powder, ground cumin, and oregano. Add chicken stock, water, corn, zucchini, squash, and tomatoes. Bring to a boil. Add chicken and black beans. Spice measurements can be to taste, so add more or less if you like. Cook 5 minutes. Add cilantro, salt, and pepper. Garnish with avocado, jack cheese, and tortilla chips (not included in nutritional values).

Number of Servings: 10

Recipe submitted by SparkPeople user TIGERTEXANMAS.