Tortilla Soup

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A medley of corn, soybeans and fresh vegetables comprises this easy-to-make satisfying meal in a bowl.

  • servingServings

Ingredients

  • 1 Tbs. vegetable oil
  • 1 large onion, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 clove garlic, minced
  • 3 cups low-sodium vegetable broth
  • 1/2 tsp. dried oregano
  • 1 small zucchini, sliced 1/2-inch thick
  • 1 1/2 cups cooked black soybeans (if canned, rinsed and drained)
  • 1 cup canned whole tomatoes, chopped
  • 2 Tbs. fresh lime juice
  • 4 Tbs. shredded Jack cheese
  • 4 tsp. chopped cilantro (optional)
  • 2 cups yellow corn tortilla chips
  • Hot sauce for garnish (optional)

Preparation

  1. In large saucepan, heat oil over medium-high heat. Add onion, jalapeño and garlic and cook, stirring often, until onion is slightly soft, about 4 to 5 minutes. Add broth, oregano, zucchini, soybeans and tomatoes. Cook, stirring occasionally, until zucchini is almost soft, about 3 minutes. Stir in lime juice.
  2. Ladle soup into bowls and top each serving with some cheese and cilantro if using; top with tortilla chips. Serve hot with hot sauce on the side.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 355
  • Carbohydrate Content: 29 g
  • Cholesterol Content: 7 mg
  • Fat Content: 14 g
  • Fiber Content: 7 g
  • Protein Content: 18 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 496 mg