Tortilla Soup
7
Servings
Servings
5m PT5M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
35m
Ready In
Ready In
Recipe: #676
October 17, 2011
Categories: Dinner, Lunch, Main Dish, Vegetables, Squash, Quick Meals, Stove Top more
"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
Ingredients
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
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
