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Tortilla Soup

Ingredients
  Mild green chile salsa 18 Ounce (1 Jar)
  Canned chicken broth 13 3⁄4 Ounce (1 Can, College Inn)
  Zucchini 1 Small, halved and sliced
  Cooked garbanzo beans 1 Cup (16 tbs)
  Diced jalapeno 2 Tablespoon (Orgeta)
  Tortilla chips 1 Cup (16 tbs), coarsely broken (Adjust Quantity As Needed)
  Shredded monterey jack cheese 3⁄4 Cup (12 tbs)
Directions

In saucepan, combine first 5 ingredients; simmer 5-7 minutes.
Arrange a shallow layer of chips in serving bowls.
Ladle in soup; top with cheese.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Servings: 
4

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 224 Calories from Fat 87

% Daily Value*

Total Fat 10 g15%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 18.7 mg6.2%

Sodium 1108.5 mg46.2%

Total Carbohydrates 25 g8.5%

Dietary Fiber 7 g27.9%

Sugars 2 g

Protein 14 g28.7%

Vitamin A 7.2% Vitamin C 16.7%

Calcium 18.1% Iron 4.9%

*Based on a 2000 Calorie diet

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Tortilla Soup Recipe