Tortilla Soup
Ingredients
- 2 (14 oz.) cans regular or Mexican-style stewed tomatoes
- 1 (12 oz.) can whole kernel corn (with sweet peppers)
- 1/2 c. water
- 1/2 (1 1/4 oz.) envelope taco or chili mix
- tostada shells, broken or corn chips
- shredded Cheddar cheese
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 35kcalCalories
- 2.81gProtein
- 0.65gFat
- 4.32gCarbohydrates
- 0.22gSugars
- 1.08gFiber
- 0.65gSalt
Instructions
1. In a 2-quart saucepan, combine undrained tomatoes, corn, water and seasoning mix.
2. Cook over medium heat until boiling, stirring occasionally. Spoon into 4 soup bowls.
3. Sprinkle with tostada shells or chips and cheese over hot soup.
4. Let stand about 5 minutes or until cheese melts.
5. Makes 4 servings.
