150 Vegan Favorites -- Mexican Tortilla Soup

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* Exported from MasterCook *

 

Mexican Tortilla Soup

 

Recipe By :150 Vegan Favorites, Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories : 150 Vegan Favorites

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 medium yellow onion -- diced

1 small zucchini -- diced

1 red bell pepper -- seeded & diced

2 cloves garlic -- minced

1 jalapeno or serrano pepper -- seeded & minced (up to 2)

6 cups water or vegetable broth

1 14 oz can stewed tomatoes

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 11 oz can corn -- drained

4 6-inch flour tortillas -- halved and cut into 1/2 " wide strips

2 tablespoons chopped fresh cilantro -- (to 3 tbsp)

 

In a large saucepan, heat the oil over medium heat. Add the onion, zucchini,

bell pepper, garlic, and chili pepper and cook, stirring 5 to 7 minutes. Add

the water or broth, stewed tomatoes, oregano, cumin, and salt, and bring to a

simmer over medium-high heat. Reduce the heat to low and cook for 15 minutes,

stirring occasionally. Stir in the corn and tortilla strips and cook for 10 to

15 minutes. Stir in the cilantro. Remove from heat and let stand for 5 minutes

before serving.

Ladle the soup into bowls and serve at once.

 

Typed by Karen C. Greenlee <greenlee

 

 

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Per serving: 233 Calories (kcal); 6g Total Fat; (23% calories from fat); 6g

Protein; 39g Carbohydrate; 0mg Cholesterol; 608mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0