Toasty Tortilla Soup

It’s getting cold outside!  This delicious, healthy soup will help you stay warm!  

 

 Toasty Tortilla Soup

Recipe from: Get Healthy, Go Vegan Cookbook pg. 101 By: Dr. Neil Barnard

 Ingredients:

4 ½  cups       vegetable broth

1 each          small onion, chopped

2 each          garlic cloves, minced

3 tbsp.         chili powder

1 each          15 oz. can diced tomatoes

1 each          medium zucchini, chopped

1 each          medium yellow squash, chopped

1 cup           frozen corn, thawed

1 each          15 oz. can kidney beans, drained and rinsed

                        salt and pepper to taste

2 each          corn tortillas

 

Directions:

1.      Heat ½  cup broth in a large saucepan over medium heat.  Add onion and sauté for 3 minutes.  Add garlic and chili powder and cook for 2 minutes

2.      Add all remaining ingredients except tortillas and bring to a boil.  Lower heat and simmer for 25 minutes

3.      Meanwhile, preheat oven to 350.  Cut each tortilla into 1/2 inch strips.  Place strips on baking sheet and bake for 5-6 minutes until brown

4.      To serve: ladle soup into bowls and top with tortilla strips

 

One more, with this note:

Eating healthy doesn’t mean giving up dessert!  Thanks to Block Center dietitian Eric Sharer!