Tortilla Soup

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

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 18%
  • Fat: 5.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 18.5g
  • Carbohydrate: 43.8g
  • Fiber: 9.3g
  • Cholesterol: 6mg
  • Iron: 2.4mg
  • Sodium: 1262mg
  • Calcium: 264mg

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

  1. 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.
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