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Recipes - Vegetarian Tortilla Soup

Recipe Name

Vegetarian Tortilla Soup

Submitted by

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Recipe Description

Instructions: 1. In a large pot over medium heat, sauté the chicken in the olive oil. Add the garlic and cumin and mix well. 2. Add the broth, corn, onion, jalapeño, black beans, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20-30 minutes. 3. Break up some tortilla chips into individual bowls and ladle soup over chips. Garish with cheese, sour cream, and additional broken chips.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	40	Ready In (minutes)	50

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Ingredients
Amt.	Measure	Ingredient



2	cup pieces	Mushrooms, Sliced
2	tablespoons	olive oil
1	medium (2-1/2" dia)	Onion, chopped
1	stalk, small (5" long)	celery
2	clove	garlic minced
1	cup	corn
1	can (15 oz)	black beans, canned, Bush's
15	ounces	salsa
4	cups	broth, vegetable, swanson, fat free
2	tablespoons	cumin, ground
2	tablespoons	chili powder
2	teaspoons	cayenne pepper
2	small	Assorted Peppers
3	Usda default (100 gm - 4 oz)	Sour cream, light
18	ounces	tortilla chips
1	cup, shredded	shredded cheddar cheese

Steps

Sequence	Step

1	Instructions: 1. In a large pot over medium heat, sauté the chicken in the olive oil. Add the garlic and cumin and mix well. 2. Add the broth, corn, onion, jalapeño, black beans, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20-30 minutes. 3. Break up some tortilla chips into individual bowls and ladle soup over chips. Garish with cheese, sour cream, and additional broken chips.

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