Recipes Southwestern Veggie Soup (Soups)

Serving Size
1 c
Number of Servings
4
Ingredients
    • 2 corn tortillas
    • Nonstick vegetable cooking spray
    • 1/2 tsp. vegetable oil
    • 1/3 cup onion, chopped
    • 1/3 cup bell pepper, chopped
    • 1 clove garlic, crushed
    • 1 1/2 cups frozen corn
    • 1 medium tomato, chopped
    • 2 cups water
    • 1/3 tsp. beef or vegetable bouillon
    • 1/4 tsp. oregano
    • 1 tsp. cornstarch mixed with 1 tbsp. water
    • 1 tbsp. fresh cilantro or parsley leaves, chopped
    • 1/4 cup mild salsa
    • 1 cup pinto beans
    • 1 cup mozzarella cheese, shredded
    • 1/8 tsp. thyme
Instructions

Cut tortillas into eighths. Coat nonstick cookie sheet with vegetable spray. Toast tortillas on cookie sheet at 400° F for 10 minutes or until crisp. Sauté vegetables in vegetable oil for 2 or 3 minutes. Add 2 cups water, bouillon, oregano, cornstarch paste, cilantro, salsa and pinto beans and let simmer for 5 minutes. Ladle soup into 4 shallow bowls. Distribute toasted tortilla pieces equally between the bowls. Top each bowl with 1/4 cup shredded cheese and a pinch of thyme.

Nutrition Information

366 Calories; 9g Fat (21.4% calories from fat); 20g Protein; 56g Carbohydrate; 15g Dietary Fiber; 25mg Cholesterol; 251mg Sodium.