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20-Minute Tortilla Soup

By The Canadian Living Test Kitchen

Tested till perfect

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20-Minute Tortilla Soup

This recipe makes 6 servings

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Nutritional Info

Per each of 6 servings: about -
cal 165
pro 7 g
total fat 4 g
sat. fat 0
carb 27 g
fibre 7 g
chol 0 mg
sodium 902 mg
% RDI: -
calcium 7
iron 18
vit A 11
vit C 38
folate 30

Dorothy's husband, Peter, loves Tex-Mex flavours, so he garnishes his soup with chopped avocado, shredded Cheddar cheese and a dash of hot pepper sauce.

Ingredients

  • 1 tbsp canola oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 2 tsp chili powder
  • 1/4 tsp each salt and pepper
  • 3 cups vegetable stock
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 1 large flour tortilla
  • 2 tbsp minced fresh coriander or fresh parsley

Preparation

In large saucepan or Dutch oven, heat oil over medium heat; fry onion, garlic, zucchini, chili powder, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add stock, tomatoes and beans; bring to boil. Reduce heat, cover and simmer for 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks. Reheat to serve.)

Meanwhile, cut tortilla in half; cut crosswise into thin strips. In large skillet, toast tortilla strips over medium-low heat, stirring often, until crisp and golden, about 8 minutes. (Make-ahead: Let cool; store in airtight container for up to 1 week.)

Ladle into bowls. Garnish with tortilla strips and coriander.

Source : Canadian Living Magazine: December 2004

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