Tortilla Soup

"I had this soup at a restaurant. I played around with the ingredients and came up with a pretty close duplication." -Jenny Thompson, Newton, IA

Yield: 6 servings (serving size: 1 1/3 cups soup, 1/4 cup cheese, and 5 chips)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 12%
  • Fat: 3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 14g
  • Carbohydrate: 36g
  • Fiber: 7.9g
  • Cholesterol: 6mg
  • Iron: 2.5mg
  • Sodium: 766mg
  • Calcium: 178mg

Ingredients

  • 2 cups no salt-added 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 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (16-ounce) can kidney beans, rinsed and drained
  • 1 garlic clove, minced
  • 1 1/2 cups (6 ounces) shredded, reduced-fat cheddar cheese
  • 30 fat-free baked tortilla chips

Preparation

  1. Combine first 9 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Ladle into bowls; sprinkle with cheese. Serve with chips.
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