Tortilla Soup
Healthy eating
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
contains cheese
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1 small onion diced
- 2 cans vegetable broth (used chicken) organic, low sodium
- 2 cans stewed or crushed tomatoes (i used only 1 can then used paste)
- 2-3 cups corn can or frozen
- 2 cans pinto beans drained
- 2 cans black beans drained
- 24 ounce salsa
- 2 tablespoons taco seasoning homemade (see below)
- 1 tablespoon chili, cumin, garlic, onion powder taco mix all together
- 1/4 teaspoon crushed red pepper taco mix all together
- rice chips, cheese, avocado toppings
- Carbohydrate 16.36512793376 g
- Cholesterol 0 mg
- Fat 0.372573548288 g
- Fiber 5.3337552338108 g
- Protein 5.193031268432 g
- Saturated Fat 0.0895479960064 g
- Serving Size 1 1 Serving (125g)
- Sodium 558.9484242352 mg
- Sugar 11.0313726999492 g
- Trans Fat 0.0533684759168 g
- Calories 84 calories
Drain/ Rinse beans. Add all ingredients to large pot. Warm through and serve with chosen toppings. TACO seasoning: mix all together and store in an airtight container. REVIEWER: ADD CHICKEN: It can easily be made in the crockpot. Cook Chicken thighs are much better for this though since they can’t be overcooked. Sometimes I even use chicken thighs with the bones and skin and at the end take each piece out and take out the bones and skin. The soup tastes so good this way. You can make it even faster and easier by using a store-bought rotisserie chicken or cooking your chicken ahead of time and freezing it. Just throw the frozen block right in the soup.
