Tortilla Soup with Vegetables
Loaded with vegetables, the soup tasted light and so refreshing. I had it for dinner, and it was delicious. The dish didn't have many calories either, so perfect for my weight-loss diet.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
corn oil
|
*
|
| 1 | medium |
spanish onions
chopped fine |
|
| ½ | cup |
celery
chopped fine |
|
| 2 | cups |
corn
fresh, cut from cob |
|
| 2 | cups |
green beans
cut into 1-inch lengths |
|
| 2 | cups |
cabbage
chopped fine |
|
| 3 | cans |
tomatoes
whole, or fresh equivalent |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
nuts
for topping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
corn oil
|
*
|
| 1 | medium |
spanish onions
chopped fine |
|
| 118 | ml |
celery
chopped fine |
|
| 473 | ml |
corn
fresh, cut from cob |
|
| 473 | ml |
green beans
cut into 1-inch lengths |
|
| 473 | ml |
cabbage
chopped fine |
|
| 3 | cans |
tomatoes
whole, or fresh equivalent |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
nuts
for topping |
*
|
Directions
Cut tortillas in one-and-a-half inch squares, and sauté quickly in oil until crispy.
Place them on paper towels to prevent their becoming soggy, then wrap them in paper towels to keep them warm, and set aside.
Sauté chopped onion in oil until golden. Purée tomatoes in food processor or blender, and pour into cooking pot with sautéed onions.
Add chopped cleery, cut corn, chopped green beans, and chopped cabbage.
Bring soup liquids to a boil, then lower heat and let simmer until vegetables are tender (about twenty minutes).
Before serving, season liberally and add a dash of hot sauce.
Place tortilla squares into soup bowls. Pour in soup and top with generous helpings of grated nuts.
