Monday, April 11, 2011

Tortilla Soup

Rainy days are good soup days.  It's springtime in central Ohio and that means we are having an abundance of rainy days (much to the chagrin of our soccer teams, soccer coaches and soccer parents!).  On a recent rainy day, I threw together a pot of this very easy and very healthy Tortilla Soup.  I acquired this recipe from an old issue of Cooking Light many years ago.  It served the five of us dinner one evening and then I ate the rest for lunch for the next three days!

Tortilla Soup
Here's What You Need:
2 cups tomato sauce
1 1/2 cups water
1 cup salsa
1 cup frozen corn
1 teaspoon dried oregano
1 can fat free chicken broth
1 can kidney beans, drained and rinsed
shredded cheddar cheese
crushed tortilla chips

Here's What You Do:
Combine all ingredients but the cheese and chips in a stock pot.  Bring it to a boil over high heat and cover with a lid.  Reduce the heat to medium-low and simmer for 15 minutes.  Serve with crushed chips and shredded cheese as desired. 

See?!  Told ya it was super easy.  You can give it more "oomph" if you like by adding a can of diced green chilis or if you have some leftover roasted chicken, toss that in there.  I served corn bread muffins with ours the other night and that was our meal.  Until the warm weather returns for good, it looks like soups will remain in my meal rotation for a few more weeks. 


  1. Why can women/cooks eat the same thing for several days but not husbands and children?

  2. Because we appreciate our own hard work like no one else does. Of course, this soup is anything but hard work.


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