Tortilla Soup

By CynMaria

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

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
• 1/2 teaspoon granulated onion
• Cooking spray

Details

Servings 4

Preparation

Step 1

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.