Tortilla Soup

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Tortilla Soup

 

Serves 4

 

A medley of corn, soybeans and fresh vegetables

comprises this easy-to-make satisfying meal in a bowl.

 

1 Tbs. vegetable oil

1 large onion, chopped

1 jalapeño pepper, seeded and finely chopped

1 clove garlic, minced

3 cups low-sodium vegetable broth

1/2 tsp. dried oregano

1 small zucchini, sliced 1/2-inch thick

1 1/2 cups cooked black soybeans (if canned, rinsed

and drained)

1 cup canned whole tomatoes, chopped

2 Tbs. fresh lime juice

4 Tbs. shredded Jack cheese

4 tsp. chopped cilantro (optional)

2 cups yellow corn tortilla chips

Hot sauce for garnish (optional)

1. In large saucepan, heat oil over medium-high heat.

Add onion, jalapeño and garlic and cook, stirring

often, until onion is slightly soft, about 4 to 5

minutes. Add broth, oregano, zucchini, soybeans and

tomatoes. Cook, stirring occasionally, until zucchini

is almost soft, about 3 minutes. Stir in lime juice.

2. Ladle soup into bowls and top each serving with

some cheese and cilantro if using; top with tortilla

chips. Serve hot with hot sauce on the side.

 

 

PER serving: 355 CAL; 18 G PROT; 14 G TOTAL FAT (3

SAT. FAT); 29 G CARB.; 7 MG CHOL; 496 MG SOD.; 7 G

FIBER

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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