Tortilla Soup

7
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In

Recipe: #676

October 17, 2011



"This is a quick soup that tastes like it cooked all day. I make this when I am craving mexican but also want a comfort food. "

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (425.5 g)
  • Calories 841.3
  • Total Fat - 45.6 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 609.9 mg
  • Sodium - 2335.2 mg
  • Total Carbohydrate - 38.2 g
  • Dietary Fiber - 3.8 g
  • Sugars - 7.3 g
  • Protein - 69.3 g
  • Calcium - 378.9 mg
  • Iron - 11.2 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.5 mg

Step 1

Combine broth, salsa, black beans and corn in a dutch oven. Heat to a simmer.

Step 2

Add remaining ingredients and spices EXCEPT for tortilla chips and lime juice.

Step 3

Simmer until veggies are tender. Around 15 minutes.

Step 4

When ready to serve, break up some of the chips and lay in a bowl. Ladle soup on top of the chips. Squeeze some of the lime over each bowl.

Step 5

Garnish with cheddar cheese and serve.

Tips & Variations


No special items needed.

Related

Bergy

5 star all the way! We really love the soup's hearty, spicy flavour. It is a very healthy soup too. I didn't use any cheddar for garnish but did add a bit of chopped cilantro. I got 8 lunch size servings from the recipe. I have frozen the rest in 2 serving sizes. Thanks Dissie for a keeper recipe

review by:
(13 May 2013)