Quesadilla Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 284.2
- Total Fat: 4.1 g
- Cholesterol: 32.7 mg
- Sodium: 761.6 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 10.3 g
- Protein: 20.9 g
View full nutritional breakdown of Quesadilla Soup calories by ingredient
Introduction
I came up with this recipe when I went to a Mexican restaurant and my kids ate almost nothing of their meals. This has so much flavor, it's easy to be healthy and still have great taste! My kids' friends LOVE it! I came up with this recipe when I went to a Mexican restaurant and my kids ate almost nothing of their meals. This has so much flavor, it's easy to be healthy and still have great taste! My kids' friends LOVE it!Number of Servings: 8
Ingredients
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2 flour tortillas (multigrain or low-fat taste great)
2 oz. nonfat cheese, grated
3 cups water
2 bullion cubes
1 tsp. Italian seasoning
1/4 tsp. chili powder
2 tsp. salt
1/2 tsp. black pepper
(other desired seasonings, such as cumin)
4 cloves garlic, pressed
1 small onion, chopped
1 green or pablano peppper, chopped
1 can corn, NOT drained
1 can Pork and Beans, NOT drained
1 can black beans, drained
1 can stewed tomatoes, NOT drained
1-2 cups cooked, chopped meat
fresh cilantro sprigs
nonfat sour cream
Directions
Prepare 2 quesadillas by grating cheese into tortillas and grilling in a nonstick frying pan, with no added cooking oil. Set in refrigerator to chill, then cut into 2" wedges.
Start making soup by preparing a broth of water, boullion, garlic, and spices. Allow to boil 5 minutes to waken flavors before adding onion and pepper. Allow to boil another 5 minutes before adding canned products and meat. Heat through until very hot (almost boiling.)
Ladle hot soup into bowls. Insert a sprig of fresh cilantro and 5-10 quesadilla wedges, depending on taste. Add a dollop of sour cream, if desired.
Notes:
-This soup is great for cleaning out your refrigerator. Make variations with almost any product, such as canned vegetable soups, leftover fresh or frozen vegetables, and leftover meat from last night's dinner.
-If you double the batch, freeze the soup in one container and the quesadillas in another, then thaw and serve for a quick, healthy dinner.
Number of Servings: 8
Recipe submitted by SparkPeople user MARISSAAMES.
Start making soup by preparing a broth of water, boullion, garlic, and spices. Allow to boil 5 minutes to waken flavors before adding onion and pepper. Allow to boil another 5 minutes before adding canned products and meat. Heat through until very hot (almost boiling.)
Ladle hot soup into bowls. Insert a sprig of fresh cilantro and 5-10 quesadilla wedges, depending on taste. Add a dollop of sour cream, if desired.
Notes:
-This soup is great for cleaning out your refrigerator. Make variations with almost any product, such as canned vegetable soups, leftover fresh or frozen vegetables, and leftover meat from last night's dinner.
-If you double the batch, freeze the soup in one container and the quesadillas in another, then thaw and serve for a quick, healthy dinner.
Number of Servings: 8
Recipe submitted by SparkPeople user MARISSAAMES.
Member Ratings For This Recipe
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