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
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
- Folate 30.0
- Calcium 7.0
- Vitamin A 11.0
- Vitamin C 38.0
