Tortilla Soup
This homemade Tortilla Soup takes no time at all to make and makes enough to have leftovers. Be sure to top it with some sour cream, avocado, and fresh cilantro! It's the perfect recipe if you're looking for Mexican-inspired dishes.
Servings 8 people
Ingredients
- 2 tablespoons olive oil
- 1 onion
- 2 bell peppers any color
- 2 hot peppers optional
- 1 zucchini
- 1 teaspoon cumin
- 1 teaspoon poultry seasoning
- ¼ teaspoon chili powder
- salt to taste
- pepper to taste
- 1 cup frozen corn or fresh if it is in-season
- 3 cloves garlic
- 1 28-oz can stewed tomatoes
- 1 8-oz can tomato sauce
- 2 - 3 cups chicken broth (depending on how “soupy” you like it)
Optional Garnishes
- avocado
- cheese grated
- sour cream
- cilantro
Instructions
- Chop the onion, peppers, and zucchini into ½” pieces. Dice the garlic.
- Heat the oil over medium heat in a large soup pot. Toss in the onions.
- After a couple of minutes add the peppers and zucchini. Flavor with the spices and stir the veggies until they start to soften.
- Add the frozen corn (no need to defrost) and garlic since these don’t take as long to cook.
- After the corn heats up add the stewed tomatoes, tomato sauce, and chicken stock.
- Bring to a boil then turn down to low. Simmer for a few minutes or until you are ready to eat.
- Ladle into bowls, top with garnishes, and enjoy!
Notes
Nutrition Facts
Nutrition Facts
Tortilla Soup
Amount Per Serving
Calories 656
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 7846mg341%
Potassium 5986mg171%
Carbohydrates 144g48%
Fiber 28g117%
Sugar 88g98%
Protein 26g52%
Vitamin A 6990IU140%
Vitamin C 243mg295%
Calcium 632mg63%
Iron 28.7mg159%
* Percent Daily Values are based on a 2000 calorie diet.