Tortilla Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
- 1/2 c onions chopped
- 1 ts cumin
- 2 ts olive oil
- 1 cn corn; drained
- 2 ts chili powder; up to 1 tbs
- 2 carrots; thinly sliced
- 1/2 cn kidney beans; drained
- your level of garlic
- 3 corn tortillas; chopped
- your level of serrano;
- 2 qt chicken broth; (i use better
- 1 cn crushed tomatoes in puree
- Carbohydrate 57.69084 g
- Cholesterol 0 mg
- Fat 4.6540699964 g
- Fiber 6.57849981117249 g
- Protein 8.44161 g
- Saturated Fat 0.659734999502912 g
- Serving Size 1 1 Serving (322g)
- Sodium 13.912999999928 mg
- Sugar 51.1123401888275 g
- Trans Fat 0.316905999902512 g
- Calories 269 calories
Mix the oil, spices, corn, peppers, and onions together with 1 T of the broth. Line the broiler with foil (Why quick cooking if its long clean up?) Roast under the broiler until its as roasted as you like. Stir every 3-5 minutes. (I like mine well roasted if not almost burnt-about 15 minutes.) While thats roasting, combine the broth, tomatoes, beans, carrots, and tortilllas in a pot on the top of the stove. Add the roasted stuff to the broth and cook 5-10 minutes. Other stuff that doesnt hurt it any: Chopped broiled chicken breasts Roasted red bell pepper (I have them in a jar in the fridge) Top with 1 oz of cheese and strips of baked corn tortillas. I like the "cheese" made of brown rice. They have a monterrey pepper jack thats very low in fat and calories. Posted to EAT-LF Digest by Gayle Smith <smithg@arlut.utexas.edu> on Nov 19, 1998,
