Wednesday, October 20

No Nonsense Meals: Tortilla Soup



I developed this soup by accident. I had been craving shrimp fajitas, but I wanted to precede that meal with something warm, fragrant and full of flavor and in the genre.

Basic Tortilla Soup

Serves 6

Ingredients:
1 T olive oil
1/2 red onion, diced
2 cloves garlic
2 C stock (1/2 vegetable, 1/2 chicken; or any kind of combination)
2 C water
1-15 oz can diced tomatoes
1 cup beans (pinto, black, cannellinni, or whatever you enjoy) (optional)
1/2 cup corn kernels (fresh or frozen) (optional)
1 diced jalapeño pepper (optional)

Garnishes:
Sour Cream/Greek Yogurt
Cilantro
Avocado
Queso Fresco (or other cheese)

Method:
Heat the pot over medium heat, then add the olive oil. Saute the onions for a few minutes, then add the garlic.

When fragrant, add the stock, tomatoes, beans, corn, jalapeño. Bring to a boil, then simmer over low heat for 20-30 minutes.

Serve warm, garnish to your discretion, and enjoy.

Note: If you would like a creamier soup without the cream, you can add cannellini (white) beans and blend either the entire soup, or half of it for a thicker, chunkier consistency.




Nutrition Facts
Serving Size 223 g
Amount Per Serving
Calories 
143
Calories from Fat 
26
% Daily Value*
Total Fat 
2.9g
4%
Cholesterol 
0mg
0%
Sodium 
276mg
12%
Total Carbohydrates 
22.6g
8%
Dietary Fiber 
8.3g
33%
Sugars 
2.0g
Protein 
8.1g
Vitamin A 1%Vitamin C 8%
Calcium 6%Iron 15%
Nutrition Grade A

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