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Tortilla Soup

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

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

Nutrition Information

  • calories 226
  • caloriesfromfat 12 %
  • fat 3 g
  • satfat 1.3 g
  • monofat 0.8 g
  • polyfat 0.5 g
  • protein 14 g
  • carbohydrate 36 g
  • fiber 7.9 g
  • cholesterol 6 mg
  • iron 2.5 mg
  • sodium 766 mg
  • calcium 178 mg

How to Make It

  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.