Tortilla Soup
Maria Guerra
A traditional Mexican tortilla soup with tomatoes, basil, beans, and cilantro.
ingredients
- 3 olive oil cooking spray (to coat pan & tortillas)
- 2 low carb tortilla , cut into 2x1/4 inch strips
- 1 small onions , chopped
- 1 cup fresh chopped celery
- 1 medium tomatoes , coarsely chopped
- 1/2 tsp dried basil , leaves
- 1/2 tsp ground cumin
- 5 cup low sodium vegetable broth
- 15 1/2 oz Beans, pinto, unsalted, fat free, canned , rinsed, drained
- 2 tsp fresh cilantro , finely chopped
- 2 tsp fresh lime juice
- 1 pinch salt (to taste, optional)
- 1 pinch ground cayenne (red pepper) (to taste)
directions
- 1
Heat a cooking spray coated medium frying pan over medium heat. Arrange tortilla strips in pan and coat with cooking spray. Cook 5 minutes, flipping a few times; tortillas will be golden and crispy.
- 2
2 Heat a large cooking spray coated pot over medium heat. Cook onions, celery, tomatoes, basil, and cumin in pot 3 to 5 minutes. Pour in stock and beans and let boil. Lower heat and let simmer 3 to 5 minutes. Mix in cilantro and lime juice and season with salt (if desired) and cayenne.
- 3
3 When ready to serve, arrange tortilla strips in bowls and spoon soup overtop.
- 4
Additional Information
- 5
Add tofu, beef, chicken, fish, or shrimp to this to make it more of a meal.
notes
Amount Per Serving Calories 93.5 Total Carbs 16.6 g Dietary Fiber 6.1 g Sugars 1.9 g Total Fat 0.9 g
Source: Maria
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