Tortilla Soup
Ingredients
The soup
-
2
tablespoons
olive oil
-
1
unit
onion
-
2
unit
bell peppers (any color)
-
2
unit
hot peppers (optional)
-
1
unit
zucchini
-
1
teaspoon
cumin
-
1
teaspoon
poultry seasoning
-
¼
teaspoon
chili powder
-
to taste
unit
salt
-
to taste
unit
pepper
-
1
cup
frozen corn (or fresh if in-season)
-
3
cloves
garlic
-
1
28-oz can
stewed tomatoes
-
1
8-oz can
tomato sauce
-
2 – 3
cups
chicken broth (depending on desired soupiness)
Optional garnishes
-
1
unit
avocado
-
to taste
unit
cheese (grated)
-
to taste
unit
sour cream
-
to taste
unit
cilantro
Instructions
- Chop the onion, peppers, and zucchini into ½” pieces and dice the garlic.
- Heat the olive oil over medium heat in a large soup pot and add the onions.
- After a couple of minutes, add the peppers and zucchini, then season with spices and stir until softened.
- Add the frozen corn and garlic, cooking until heated through.
- Stir in the stewed tomatoes, tomato sauce, and chicken broth.
- Bring the mixture to a boil, then reduce heat and simmer until ready to serve.
- Ladle into bowls and top with garnishes before enjoying.
Nutrition Facts (estimated)
Servings
8
Calories
656
Total fat
8g
Total carbohydrates
144g
Total protein
26g
Sodium
7846mg
Cholesterol
0mg
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