Mexican Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 144.1
  • Total Fat: 2.5 g
  • Cholesterol: 2.5 mg
  • Sodium: 680.7 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 6.9 g
  • Protein: 6.4 g

View full nutritional breakdown of Mexican Tortilla Soup calories by ingredient
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Number of Servings: 4


    Onions,1 medium
    Carrots, 1 cup, chopped
    Summer Squash, 1 medium
    Red Ripe Tomatoes, 2 medium whole
    Celery, raw, 2 stalk
    Mushrooms, fresh, 5 medium
    Cabbage, fresh, .1/6 head, medium
    Garlic, 2 clove
    Canned Corn (no salt), 1- 15oz can
    Tomato paste, .25 cup
    Swanson's Chicken Broth--99% fat free, 2 cup
    water, 1cup
    chicken bullion cube, 1
    Mexican Seasoning, 2Tbsp
    dried cilantro, 1 tsp
    salt, 1/4 tsp


Using a food processor, mince onion and garlic together. Place in an extra large pot, don't turn on heat yet.
Place each vegetable ingredient in the food processor individually until each is minced well and mix together in a large bowl. Add canned corn.
Turn on the pot to med-hi heat and sweat onions with garlic, adding salt.
Add minced vegetable mixture,cilantro, and Mexican seasoning. Cook for 3-5 minutes until the volume reduces a bit. Dissolve bullion in the 1 cup of water. Add to vegetables along with the chicken broth. Stir in Tomato paste. Bring to a boil, then reduce heat and simmer for at least 30 minutes. Serve with tortilla chips and cheese (optional)

Number of Servings: 4

Recipe submitted by SparkPeople user POPCORNPUNCH.

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