Tortilla Soup

(from kylerhea’s recipe box)

Add tofu, beef, chicken, fish, or shrimp for extra protein.

Source: dLife

Serves 10 people

Categories: December2011, Healthy, Soups, Tex-mex

Ingredients

  • 1 olive oil cooking spray
  • 2 corn tortilla , cut into very thin 2" strips (optional)
  • 2 small onions , chopped
  • 1 1/2 cup fresh chopped celery
  • 1 fresh tomatoes , coarsely chopped
  • 1/2 tsp dried basil
  • 1/2 tsp ground cumin
  • 5 cup low sodium vegetable broth (gluten free)
  • 15 1/2 oz canned pinto beans , rinsed, drained
  • 2 tsp fresh cilantro , finely chopped
  • 2 tsp fresh lime juice
  • 1 pinch ground cayenne (red pepper) (to taste)
  • 1 pinch salt (optional)

Directions

  1. 1 Coat medium skillet with cooking spray. Arrange tortilla strips in pan and coat with cooking spray. Cook over medium heat 5 minutes, flipping a few times until tortillas are golden and crispy. Remove to plate.

  2. 2 Coat large saucepan with cooking spray. Add onions, celery, tomatoes, basil, and cumin. Cook over medium heat 3 to 5 minutes.

  3. 3 Add vegetable broth and beans. Bring to boil. Lower heat to simmer 3 to 5 minutes.

  4. 4 Add cilantro, lime juice, and cayenne pepper. Season with salt, if desired.

  5. 5 When ready to serve, arrange tortilla strips in bowls (if using) and ladle soup on top.

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