Recipe Name Vegetarian Tortilla Soup Submitted by Guest 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 Prep Time (minutes) 10 Cook Time (minutes) 40 Ready In (minutes) 50

Ingredients Amount 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.