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