Tortilla Soup
Prep + Cook = 30 minutes
8 servings, about 2 cups each
I have gotten great feedback on this recipe, adapted from Bon Appetit magazine. Serve with a
roast chicken from the supermarket and/or cornbread.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
appetizers
soup
kid friendly
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 2 large tomatoes chopped
- 1 tbsp. olive oil
- 1 medium onion chopped
- 1 small zucchini chopped
- 2 tsp. minced garlic (abut 4 cloves)
- 2 tbsp. tomato paste
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. chili powder
- 8 cups (64 oz.) vegetable or chicken broth
- 4 tbsp. chopped fresh cilantro or substitute parsley (opt.)
- 8 (6-inch) corn tortillas cut into 1/2 inch strips
- 1 can (15 oz.) black beans, drained
- low fat sour cream to taste
- Carbohydrate 37.1592350138305 g
- Cholesterol 0 mg
- Fat 29.5153937529819 g
- Fiber 10.0332563578148 g
- Protein 7.98776393792987 g
- Saturated Fat 4.10586663136411 g
- Serving Size 1 1 recipe (649g)
- Sodium 218.552350934718 mg
- Sugar 27.1259786560157 g
- Trans Fat 1.28498313673387 g
- Calories 414 calories
Heat oil in a large saucepan over medium-low heat. Add onion and garlic and cook until onion is slightly tender, about 5 minutes. Stir in tomato paste, cumin, chili powder, broth, and cilantro. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add tortillas, tomatoes, beans, and zucchini. Cover and simmer until zucchini is tender, about 5 minutes. Stir a dollop of sour cream into each bowl of soup at the table. Tip: You can freeze leftover tomato paste in tablespoon size portions, wrapped in plastic wrap, in a freezer bag. That way you won?t have to waste the rest of the can every time you need a tablespoon or two.
