Appetizers / Soups / Salads

Vegetable Tortilla Soup is for Soup.

Vegetable Tortilla Soup takes 15 minutes to prepare.

Vegetable Tortilla Soup takes 10 minutes to cook.

Vegetable Tortilla Soup makes 10 servings.

The ingredients for Vegetable Tortilla Soup are:

Extra Light Olive Oil, 1 tbsp
Onions, raw, 1 cup, chopped
Garlic, 1 clove minced
Green Chili Peppers, canned, 1- 4oz can
Chili powder, 1 tsp
Ground Cumin, 1 tsp
Oregano, ground, .5 tsp
Water, tap, 2 cup
Zucchini, 1 cup sliced
Squash, 1 cup sliced
Canned Tomatoes, 1 can
Cilantro, raw, 1/3 c
Pepper, black, 1 tsp
Salt, .5 tsp
Chicken Breast, no skin, 3 breast shredded
Swanson Chicken Broth 99% Fat Free, 4 cup
Corn, frozen, 1 1/2 cups
Black beans, canned, 1 can drained

Here is how you make Vegetable Tortilla Soup:

In large pot or stock pot, sauté onion and garlic in EVOO until tender. Stir in canned chilis, chili powder, ground cumin, and oregano. Add chicken stock, water, corn, zucchini, squash, and tomatoes. Bring to a boil. Add chicken and black beans. Spice measurements can be to taste, so add more or less if you like. Cook 5 minutes. Add cilantro, salt, and pepper. Garnish with avocado, jack cheese, and tortilla chips (not included in nutritional values).Number of Servings: 10Recipe submitted by SparkPeople user TIGERTEXANMAS.

The nutritional information for Vegetable Tortilla Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 169.2

• Total Fat: 2.3 g
• Cholesterol: 41.1 mg
• Sodium: 603.7 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 4.8 g
• Protein: 21.0 g

Vegetable Tortilla Soup is Mexican cuisine.