20-Minute Tortilla Soup

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

  • 1 tablespoon canola oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 zucchini diced
  • 2 teaspoons chili powder
  • 1/4 teaspoon each salt and pepper
  • 3 cups vegetable stock
  • 1 can diced tomatoes
  • 1 can black bean drained and rinsed
  • 1 flour tortilla
  • 2 tablespoons minced fresh coriander
  • 2 tablespoons minced fresh parsley

Method

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.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 902 mg
  • Protein 7 g
  • Calories 165.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 27 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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20-Minute Tortilla Soup

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