Wednesday, November 30, 2011

Tortilla and Vegetable Soup

This has to be the easiest soup I’ve ever made. It’s practically all canned or frozen ingredients and I developed it for a quick, satisfying and easy meal. I once did the math and realized that it was only 60 calories per cup. Because I didn't copy the recipe, I do not recall the number of tortillas, so this could be higher in calories now.




1 large can of Swanson’s Chicken Broth
(use a mushroom or vegetable broth if you want this to be a vegetarian soup)
1medium yellow onion
2T extra virgin olive oil 
1 small bag of frozen mixed vegetables
1 can of S&W chili beans in sauce
1 can of diced tomatoes
1 can of corn
1t powdered cumin
1t garlic powder
1T Schilling Mexican Seasoning


Chop the onions and saute them over medium heat in the olive oil, then when they are translucent add the broth and all the other ingredients except the tortillas.


Bring the soup to a boil. Cut the corn tortillas into strips about an inch wide, then into squares and add them to the soup. Bring the heat down to a simmer and cook until the tortillas are soft and have thickened the soup.


A word of caution: buy a very simple corn tortilla made from corn, water and lime. The more processed the tortilla, the less it will hold up in the soup and you’ll end up with a soup thickener but no tortilla, as it will break down completely. Out of the 20 or so tortillas at the supermarket, the one I used was the least offensive, at least it didn’t have flour in it, but it was tasteless. I will not make that mistake again.

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