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Vegetarian Tortilla Soup

vegetarian tortilla soup Entree
Vegetarian Tortilla Soup
  • Prep 15 min
  • Total 35 min
  • Servings 4

Enjoy this delicious tortilla soup made with vegetables and garnished with cilantro – a wonderful dinner.

Updated November 1, 2018

Ingredients

  • 1
    tablespoon olive or canola oil
  • 4
    corn tortillas (5 or 6 inch), cut into 2 x 1/2-inch strips
  • 1
    medium onion, chopped (1/2 cup)
  • 1
    can (14 oz) reduced-sodium vegetable broth
  • 1 1/2
    cups water
  • 1
    can (10 oz) chopped tomatoes and green chiles, undrained
  • 1
    tablespoon lime juice
  • 1
    tablespoon chopped fresh cilantro or parsley

Steps

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  • 1
    In 2-quart nonstick saucepan, heat 2 teaspoons oil over medium-high heat. Add tortilla strips; cook 30 to 60 seconds, stirring occasionally, until crisp and light golden brown. Remove from saucepan; drain on paper towels.
  • 2
    In same saucepan, cook remaining 1 teaspoon oil and the onion over medium-high heat, stirring occasionally, until onion is tender.
  • 3
    Stir in broth, water and tomatoes. Heat to boiling. Reduce heat to low; simmer uncovered 20 minutes.
  • 4
    Stir in lime juice. Serve soup over tortilla strips; garnish with cilantro.

  • Stale tortillas are never wasted by Mexican cooks and are used in many ways. Feel free to use your stale, or fresh, tortillas. Sliced and fried, they add a distinctive flavor to this tomato soup.
  • Chicken Tortilla Soup: Cut 2 boneless skinless chicken breasts (about 1/2 pound) into 3/4-inch pieces. Cook with the onion in step 2 for about 5 minutes or until chicken is no longer pink in center.

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
280mg
12%
Potassium
250mg
7%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
10%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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