Serving Size

1 c

Number of Servings

4

Ingredients

• • 2 corn tortillas
  • Nonstick vegetable cooking spray
  • 1/2 tsp. vegetable oil
  • 1/3 cup onion, chopped
  • 1/3 cup bell pepper, chopped
  • 1 clove garlic, crushed
  • 1 1/2 cups frozen corn
  • 1 medium tomato, chopped
  • 2 cups water
  • 1/3 tsp. beef or vegetable bouillon
  • 1/4 tsp. oregano
  • 1 tsp. cornstarch mixed with 1 tbsp. water
  • 1 tbsp. fresh cilantro or parsley leaves, chopped
  • 1/4 cup mild salsa
  • 1 cup pinto beans
  • 1 cup mozzarella cheese, shredded
  • 1/8 tsp. thyme

Instructions

Cut tortillas into eighths. Coat nonstick cookie sheet with vegetable spray. Toast tortillas on cookie sheet at 400° F for 10 minutes or until crisp. Sauté vegetables in vegetable oil for 2 or 3 minutes. Add 2 cups water, bouillon, oregano, cornstarch paste, cilantro, salsa and pinto beans and let simmer for 5 minutes. Ladle soup into 4 shallow bowls. Distribute toasted tortilla pieces equally between the bowls. Top each bowl with 1/4 cup shredded cheese and a pinch of thyme.

Nutrition Information

366 Calories; 9g Fat (21.4% calories from fat); 20g Protein; 56g Carbohydrate; 15g Dietary Fiber; 25mg Cholesterol; 251mg Sodium.

On   /   Recipes, Soups