Recipe Details

Southwestern Veggie Soup

Number of Servings: 4

Serving Size: 1 cup

Name: Amount:
corn tortillas 2 ea
Nonstick cooking spray
canola oil 0.50 tsp
chopped onion 0.33 cup
garlic, crushed 1 clove
chopped bell pepper 0.33 cup
frozen corn 1.50 cups
medium tomato, chopped 1 ea
water 2 cups
beef or vegetable bouillon 0.33 tsp
oregano 0.25 tsp
fresh cilantro or parsley leaves, chopped 1 Tbsp
mild salsa 0.25 cup
canned pinto beans 1 cup
cornstarch mixed with 1 Tbsp water 1 tsp
shredded mozzarella cheese 1 cup
thyme 0.13 tsp

Preheat oven to 400ºF.


Cut tortillas into eighths.


Coat a nonstick cookie sheet with cooking spray. Place tortillas on cookie sheet and toast for 10 minutes or until crisp.


In a heavy medium pan, heat oil until medium hot. Sauté onions and peppers until onions are translucent. Add garlic, corn, and tomato and continue to sauté for another 2 minutes.


Add 2 cups water, bouillon, oregano, cilantro, salsa, and beans and let simmer for about 5 minutes. Near the end of the cooking time, stir in the cornstarch paste.


Ladle soup into 4 shallow bowls. Distribute toasted tortilla pieces equally between the bowls. Top each bowl with ¼ cup shredded cheese and a pinch of thyme.

Nutritional Information (per serving)
Calories 240
Calories from Fat 55
Total Fat 6g
Saturated Fat 3g
Cholesterol 20mg
Sodium 440mg
Potassium n/a
Carbohydrates 35g
Dietary Fiber 7g
Sugars 5g
Protein 14g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch /1 Med-Fat Meat