Ingredients:
- 2 tbsp olive oil
- 1 large red onion, chopped
- 6 garlic cloves, minced
- 3 jalapeno peppers, seeded and chopped
- 1 tbsp cumin seed
- 1 cup frozen corn kernels
- 2 29 ounce cans vegetable broth
- 2 16 ounce cans kidney beans, rinsed and drained
- 1/3 cup chopped fresh cilantro, packed
- 1 cup shredded low-fat Monterey Jack cheese
- 6 corn tortillas
- cooking spray
- 1/4 cup low-fat sour cream
- lime wedges
Preparation:
Add olive oil, onion, garlic, jalapeno and cumin seed to a large pot over medium heat, stir constantly for 5 minutes. Add corn, vegetable broth, beans and cilantro. Reduce heat, cover and simmer for 10 minutes.Heat oven to 450 degrees. Coat cookie sheet with cooking spray, place tortillas on sheet and spray tortillas with cooking spray. Cook approximately 10 minutes. Cut tortillas into strips.
Top soup with cheese, tortilla strips and a dollop of sour cream. Garnish with lime.
Makes 8 servings of vegetarian tortilla soup.
Nutritional Information per serving:
Calories: 585
Total Fat: 12.5 grams
Cholesterol: 16 mg
Dietary Fiber: 19.5 grams
Protein: 35.5 grams
Vitamin A 8%, Vitamin C 15%, Calcium 25%, Iron 51%
