Tortilla Soup

Tortilla Soup Recipe
Photography: Karry Hosford
Use premixed fajita seasoning to eliminate measuring more than a half-dozen spices.

Yield:

6 servings (serving size: 2 cups soup, 1/4 cup cheese, and 2 tablespoons tortilla chips)

Recipe from

Cooking Light

Nutritional Information

Calories 292
Caloriesfromfat 18 %
Fat 5.8 g
Satfat 1.8 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 18.5 g
Carbohydrate 43.8 g
Fiber 9.3 g
Cholesterol 6 mg
Iron 2.4 mg
Sodium 1262 mg
Calcium 264 mg

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 teaspoon bottled minced garlic
2 tablespoons fajita seasoning (such as McCormick)
2 1/4 cups water
2 (15-ounce) cans pinto beans, drained and rinsed
1 (28-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less sodium chicken broth
2 (4-ounce) cans chopped green chiles
3 tablespoons fresh lime juice
1 1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
3/4 cup crushed baked tortilla chips

Preparation

Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add fajita seasoning, and cook 1 minute. Stir in water and next 4 ingredients (water through green chiles); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in juice. Top each serving with cheese and chips.

Note:

October 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note