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Tortilla Soup

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

Ingredients: 

Ingredients: 

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1 Tbs. vegetable oil
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1 large onion, chopped
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1 jalapeno pepper, seeded and finely chopped
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1 clove garlic, minced
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3 cups low-sodium vegetable broth
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½ tsp. dried oregano
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1 small zucchini, sliced ½-inch thick
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1 ½ cups cooked black soybeans (if canned, rinsed and drained)
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1 cup canned whole tomatoes, chopped
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2 Tbs. fresh lime juice
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4 Tbs. shredded Jack cheese
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4 tsp. chopped cilantro (optional)
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2 cups yellow corn tortilla chips

Instructions: 

  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: 

Calories: 
355
Protein: 
18 g
Total Fat: 
14 g
Saturated Fat: 
3 g
Carbohydrates: 
29 g
Cholesterol: 
7 mg
Sodium: 
496 mg
Fiber: 
7 g
Sugar: 
0 g
Yield: 
Serves 4