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Creamy Tortilla Soup- Vegetarian

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Ingredients

Adjust Servings:

	2 (14 1/2 ounce) cans rotel tomatoes & chilies
	2 (14 1/2 ounce) cans vegetable broth
	1 (16 ounce) can vegetarian refried beans
	1 (16 ounce) can black beans, drained
	1/2 cup corn (fresh, frozen or canned)
	2 teaspoons fresh cilantro, chopped
	corn tortilla strips or chips
	shredded monterey jack cheese

Nutritional information

104.6

Calories

5 g

Calories From Fat

0.6 g

Total Fat

0.1 g

Saturated Fat

0 mg

Cholesterol

550 mg

Sodium

20.5 g

Carbs

5 g

Dietary Fiber

0.6 g

Sugars

6.2 g

Protein

369 g

Serving Size

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Creamy Tortilla Soup- Vegetarian

Name: Creamy Tortilla Soup- Vegetarian
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: : 2; : 2; : 1; : 1; : 1/2; : 2

Features:

Cuisine:

American

This was really easy and good! I added one extra can of refried beans to give the soup some more body. Also added a tsp of cumin.

35 min
Serves 6
Easy

Ingredients

Directions

Creamy Tortilla Soup-Vegetarian,I came up with this after reading a tip from a can of refried beans. I first made my chicken version and then thought it would be great with black beans instead of the meat. So easy to put together and a delicious soup.,This was really easy and good! I added one extra can of refried beans to give the soup some more body. Also added a tsp of cumin.,Super easy and very tasty too! It makes a large amunt of soup – about 12 – 2cup servings out of the recipe. Only thing I changed was using 1 cup of corn instead of 1/2 cup.

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Steps

Done

Combine Tomatoes, Broth, Beans and Corn in Medium Saucepan. Stir Together and Bring to a Boil. Reduce and Bring to a Simmer Till Heated Through. Turn Off Heat and Stir in the Cilantro. Top Each Bowl of Soup With Cheese and Crushed Tortilla Chips. (use Up the Crushed Chips from the Bottom of the Bag.).