Tortilla Soup
A medley of corn, soybeans and fresh vegetables comprises this easy-to-make satisfying meal in a bowl.
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Ingredients
- 1 Tbs. vegetable oil
- 1 large onion, chopped
- 1 jalapeno 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
Preparation
1. In large saucepan, heat oil over medium-high heat.
2. 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.
3. Cook, stirring occasionally, until zucchini is almost soft, about 3 minutes. Stir in lime juice.
4. 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
- 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
- Sugar Content 0 g