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This Mexican soup features Tortillas. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Tortilla Soup
Description
This Mexican soup features Tortillas. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Corn oil 1 md Spanish onion, chopped fine 1/2 c Celery, chopped fine 2 c Fresh corn,
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cut from cob 2 c Green beans,
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cut into 1-inch -lengths 2 c Cabbage, chopped fine 3 28-oz.
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cans whole tomatoes, -or fresh equivalent Spike and Vegit (instead of -salt) Dash of hot sauce Grated nuts for topping
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Cut tortillas in one-and-a-half inch squares, and saute quickly in oil until crispy.
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Place them on paper towels to prevent their becoming soggy, then
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wrap them in paper towels to keep them warm, and
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set aside.
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Saute chopped onion in oil until golden.
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Puree tomatoes in food processor or blender, and pour into cooking pot with sauteed onions.
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Add chopped cleery, cut corn, chopped green beans, and chopped cabbage.
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Bring soup liquids to a
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boil , then lower
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heat and
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simmer until vegetables are tender (about twenty minutes).
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Before serving, season liberally with Spike and Vegit, and add a dash of hot sauce.
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Place tortilla squares into soup bowls.
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Pour in soup and top with generous helpings of grated nuts
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 436.0kcal
- % Daily Value *
- Total Fat 14.6g23%
- Saturated Fat 3.2g16%
- Cholesterol 0.0mg0%
- Sodium 666.0mg28%
- Total Carbohydrate 57.8g20%
- Dietary Fiber 4.0g16%
- Sugars 0.8g
- Protein 10.4g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, boiling, mexican, sautéing, simmering, soup, title, tortilla, tortillas, vegan, vegetarian
