Tortilla Soup

Yield: 6 servings (serving size: 1 1/3 cups soup, about 3 tablespoons cheese, and 5 tortilla chips)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 17%
  • Fat: 4.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 14.7g
  • Carbohydrate: 39.8g
  • Fiber: 5.5g
  • Cholesterol: 13mg
  • Iron: 3.1mg
  • Sodium: 1158mg
  • Calcium: 238mg

Ingredients

  • 2 cups tomato sauce
  • 1 1/2 cups water
  • 1 cup bottled salsa
  • 1 cup frozen whole-kernel corn
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon instant minced garlic
  • 1 (15.75-ounce) can fat-free, less-sodium chicken broth
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 30 fat-free baked tortilla chips

Preparation

  1. Combine first 9 ingredients in large saucepan. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Serve with cheese and tortilla chips.
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