Tortilla Soup

A healthy vegetarian soup that can be frozen for up to a month.

110
Tortilla Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Soup:

  • 5

    cups frozen or fresh corn kernels

  • 1

    28-ounce (840-g) can hominy, drained and rinsed

  • 2

    cups (16 oz/480 g) cooked or canned black beans, rinsed

  • 1

    14.5-ounce (435-g) can diced low-sodium tomatoes, pureed

  • 3

    carrots, peeled and diced

  • 1

    teaspoon chili powder

  • 1

    teaspoon chopped Chile Peppers

  • 7

    cups (56 fl oz) Vegetable Stock

  • 1

    lime, cut in half

  • 2

    tablespoons chopped fresh cilantro

  • Tortilla Strips:

  • 1

    14-ounce (420-g) package no-added-fat corn or flour tortillas

  • 1

    teaspoon ground cumin

  • 1

    teaspoon chili powder

  • ½

    teaspoon granulated onion

  • Cooking spray

Directions

In a soup pot, combine corn, hominy, black beans, tomatoes, carrots, chili powder, roasted peppers and stock. Bring to a boil, reduce heat to medium-low and simmer until vegetables are just tender, about 25 minutes. While the soup is simmering, make the tortilla strips: Preheat oven to 350°F (175°C). Slice tortillas into thin ribbons about 1/2 inch (1.25 cm) wide and 2 to 3 inches (5 to 7.5 cm) long. In a large bowl, toss tortilla strips with cumin, chili powder and onion. Lightly spray a baking sheet with cooking spray and spread strips on sheet. Bake for 20 minutes, until light brown. Squeeze juice from lime into soup. Ladle soup into bowls. Top with a mound of tortilla strips. Sprinkle with chopped cilantro, if desired.


Nutrition

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