Three bean tortilla soup
February 23, 2007 6:56pm CST
I haven't tried this one, but you will have to let me know if you like it. I posted it as a request by another member. 1 lg. tomato 1 small onion, finely chopped 2 lg garlic cloves minced 1 15oz can black beans, drained, rinsed 1 15oz can spicy chili beans, undrained 1 14 1/2 oz.fat free chicken broth with 1/3 less sodium 4 6" soft corn tortillas, cut into think strips 2 oz finely shredded cheddar cheese Heat oven to 425*. Heat sm. nonstick pan over med./high heat until hot. Add tomato to skillet, heat tomato until skin is blistered and slightly charred, turning occ. Cool tomato slightly. Corarsely chop. Spray lg. pan with nonstick cooking spray. Add tomato, onion and garlic, cook over med. heat for 3 minutes, stirring occ. Add black beans, navy beans, chil beans and broth, mix well. Bring to a boil. Reduce heat, simmer 15 to 20 minutes or until veggies are tender. Meanwhile, place tortilla strips in ungreased 15 x 10 x 1 inch baking pan. Bake at 425 degrees for 5 to 8 minutes until crisp. To serve, place tortilla strips in soup bowls, and then ladle soup into bowls. Top with cheese.
24 Feb 07
thanks for the recipe here is another recipe for you Three Bean Tortilla Soup Hearty soup to serve with Mexican food. The tortillas are baked instead of fried to keep this low in fat. by Ginny Sue| 4 servings 35 min 5 min prep 1 large tomato 1/4 cup chopped onions 2 cloves garlic, minced 1 (15 ounce) can spicy chili beans, undrained 1 (15 ounce) can black beans, drained and rinsed 1 (15 ounce) can small white beans, drained and rinsed 1 (14 1/2 ounce) can chicken broth 4 6-inch corn tortillas 1/2 cup shredded cheddar cheese Heat a small non-stick skillet over medium-high heat until hot. Add whole tomato to skillet and heat until skin is blistered and slightly charred, turning frequently. Cool tomato slightly and coarsely chop. In a large saucepan, combine tomato, onion, and garlic. Cook over medium heat until onion and garlic are softened, about 5 minutes. Stir in beans and broth, and bring to a boil. Reduce heat, simmer 15 to 20 minutes. Meanwhile, heat oven to 425°F Cut tortillas into strips and place in a single layer on a large baking sheet. Bake for 5 to 8 minutes or until crisp. To serve, ladle soup into bowls and top with tortilla strips and cheese. hope you liked it
• Marion, Kansas
24 Feb 07
This one sounds like one hubby and I will like. I will get back to you when we try it. We are fond of beans, and high fiber is supposed to help prevent diabetes. Beans are an economical source of protein. Thsnks for posting.
• United States
24 Feb 07
Thank you thank you thank you!!!!! This sounds exactly like what I'm looking for.....Yeah!!!!! Now, if I make Margie's Swiss Chicken tomorrow and tortilla soup Sunday, I can eat leftovers all week. I just had dinner and looking at your recipes are making me hungry anyway!!!