Appetizers / Soups / Salads

Quinoa Mexican Tortilla soup takes 15 minutes to prepare.

Quinoa Mexican Tortilla soup takes 240 minutes to cook.

Quinoa Mexican Tortilla soup makes 8 servings.

The ingredients for Quinoa Mexican Tortilla soup are:

1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
1 cup Beans, black
2.5 serving Diced Tomatoes & Green Chilies (canned) 2.5 srv - Rotel (by FLEABAG11)
.5 cup, chopped Onions, raw
7 oz Green Chiles (Whole)
30 oz CANNED MEXICAN CORN (by TANKASS47)
2 clove Garlic
4 cup Campbell's low sodium chicken broth
16 ounces Chicken Breast (cooked), no skin, roasted

Here is how you make Quinoa Mexican Tortilla soup:

Drain and rinse bean, chop onion & garlic, put all ingredients in crock pot on high for 3-4 or on low for 6-8 hours. Garnish with any topping, sour cream, avacado, tortilla strips, cheese.Serving Size: 2 cupsNumber of Servings: 8Recipe submitted by SparkPeople user JUS2MEE.

The nutritional information for Quinoa Mexican Tortilla soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 252.5

• Total Fat: 3.9 g
• Cholesterol: 35.1 mg
• Sodium: 768.7 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 5.2 g
• Protein: 20.0 g