Tortilla Soup

Recipe Ingredients

2 teaspoons	10ml	Olive oil
4		Garlic cloves - pressed
1		Onion - chopped (large)
1 lb	454g / 16oz	Zucchini - (abt 3 small) - coarsely chopped
2		Celery stalks - coarsely chopped
1		Diced tomatoes in juice - (14 oz) - drained, and
		Juice reserved
2 teaspoons	10ml	Chili powder
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Dried oregano - crushed
1/2 cup	8g / 0.3oz	Chopped cilantro leaves - (loosely packed) - divided
1 1/2 cups	93g / 3.3oz	Frozen sweet white corn kernels
3/4 cup	177ml	Enchilada sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
		Ground chipotle pepper or sauce - to taste, (optional)
		Baked tortilla chips
1/3 cup	48g / 1.7oz	Chopped scallion, white and light green
		Lime wedges - (optional)

Recipe Instructions

In large saucepan, heat olive oil over medium-high heat. Add garlic and onion, and cook, stirring often, 1 minute. Add zucchini, celery and tomatoes. Cook, stirring well, until softened, about 5 minutes. Add chili powder, cumin, oregano and 1/4 cup chopped cilantro, and mix well.

To pan, add reserved tomato juice, 4 cups water, corn and enchilada sauce. Cook over medium heat until vegetables are soft and broth is flavorful, 15 to 20 minutes. Add salt and freshly ground pepper to taste. Add ground chipotle pepper or sauce to taste, if desired.

Garnish soup with remaining 1/4 cup cilantro, crumbled baked tortilla chips, chopped scallions and a squeeze of fresh lime juice, if desired. Serve hot.

This recipe yields 6 servings.

Per Serving: 173 Cal; 6g Prot; 4g Total Fat (0 Sat. Fat); 34g Carb.; 0mg Chol; 458mg Sod.; 6g Fiber.

Source:
Vegetarian Times, January 2002

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