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Southwestern Veggie Soup

Serves: 4
Total Calories: 324

Ingredients

2 corn tortillas
1/2 teaspoon canola oil
1/3 cup chopped onion
1/3 cup chopped green pepper
1 clove garlic, crushed
1 1/2 cups frozen corn
1 medium tomato, chopped
2 cups water
1/3 teaspoon beef bouillon or vegetable bouillon
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 bean
1 cup shredded mozzarella cheese
1/8 teaspoon thyme

Directions:

1. Preheat oven to 400°F. 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.

EXCHANGES
2 Starch
1 Medium-Fat Meat

NUTRITION FACTS
Calories 230
Calories from Fat 58
Total Fat 6g
Saturated Fat 3g
Cholesterol 16mg
Sodium 453mg
Total Carbohydrate 33g
Dietary Fiber 6g
Sugars 6g
Protein 13g

Nutritional Facts:

Serves: 4
Total Calories: 324
Calories from Fat: 121

This Southwestern Veggie Soup recipe is from the Magic Menus for People with Diabetes Cookbook. Download this Cookbook today.


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