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Southwestern Veggie Soup |
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Serves: 4 Print this RecipeServing size: 1 cup 2 corn tortillas 1/4 teaspoon canola oil 1/4 cup chopped onions 1/4 cup chopped green peppers 1 clove garlic, crushed 1 1/4 cups frozen corn 1 medium tomato, chopped 2 cups water 1/4 teaspoon beef bouillon or vegetable 1/4 teaspoon oregano 1 teaspoon cornstarch mixed with 1 Tbsp water 1 tablespoon chopped fresh cilantro or parsley leaves 1/4 cup mild salsa 1 cup canned pinto beans 1 cup shredded mozzarella cheese 1/4 teaspoon thyme Method 1. Preheat oven to 400 degrees. Cut tortillas into eighths. 2. Coat nonstick cookie sheet with cooking spray. 3. Bake tortillas for 10 minutes or until crisp. 4. Heat oil and sauté onion, green pepper, and garlic 3-4 minutes. 5. Add remaining ingredients except cheese and thyme and let simmer for 5 minutes. 6. Ladle soup into 4 shallow bowls. Distribute toasted tortilla pieces equally between the bowls. 7. Top each bowl with 1/4 cup shredded cheese and a pinch of thyme. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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