lisalewis@firstplace
February 15th, 2007, 10:18 AM
2 corn tortillas
Nonstick vegetable cooking spray
1/2 tsp. vegetable oil
1/3 cup onion, chopped
1/3 cup bell pepper, chopped
1 clove garlic, crushed
1 1/2 cups frozen corn
1 medium tomato, chopped
2 cups water
1/3 tsp. beef or vegetable bouillon
1/4 tsp. oregano
1 tsp. cornstarch mixed with 1 tbsp. water
1 tbsp. fresh cilantro or parsley leaves, chopped
1/4 cup mild salsa
1 cup pinto beans
1 cup mozzarella cheese, shredded
1/8 tsp. thyme
Cut tortillas into eighths. Coat nonstick cookie sheet with vegetable spray. Toast tortillas on cookie sheet at 400° F for 10 minutes or until crisp. Sauté vegetables in vegetable oil for 2 or 3 minutes. Add 2 cups water, bouillon, oregano, cornstarch paste, cilantro, salsa and pinto beans and let simmer for 5 minutes. Ladle soup into 4 shallow bowls. Distribute toasted tortilla pieces equally between the bowls. Top each bowl with 1/4 cup shredded cheese and a pinch of thyme.
Yield: 4 servings
Serving size: 1 cup
Exchanges: 3 1/2 Bread; 1 1/2 Meat; 1 Vegetable; 1 Fat
Nutritional Information Per Serving: 366 Calories; 9g Fat (21.4% calories from fat); 20g Protein; 56g Carbohydrate; 15g Dietary Fiber; 25mg Cholesterol; 251mg Sodium.
Nonstick vegetable cooking spray
1/2 tsp. vegetable oil
1/3 cup onion, chopped
1/3 cup bell pepper, chopped
1 clove garlic, crushed
1 1/2 cups frozen corn
1 medium tomato, chopped
2 cups water
1/3 tsp. beef or vegetable bouillon
1/4 tsp. oregano
1 tsp. cornstarch mixed with 1 tbsp. water
1 tbsp. fresh cilantro or parsley leaves, chopped
1/4 cup mild salsa
1 cup pinto beans
1 cup mozzarella cheese, shredded
1/8 tsp. thyme
Cut tortillas into eighths. Coat nonstick cookie sheet with vegetable spray. Toast tortillas on cookie sheet at 400° F for 10 minutes or until crisp. Sauté vegetables in vegetable oil for 2 or 3 minutes. Add 2 cups water, bouillon, oregano, cornstarch paste, cilantro, salsa and pinto beans and let simmer for 5 minutes. Ladle soup into 4 shallow bowls. Distribute toasted tortilla pieces equally between the bowls. Top each bowl with 1/4 cup shredded cheese and a pinch of thyme.
Yield: 4 servings
Serving size: 1 cup
Exchanges: 3 1/2 Bread; 1 1/2 Meat; 1 Vegetable; 1 Fat
Nutritional Information Per Serving: 366 Calories; 9g Fat (21.4% calories from fat); 20g Protein; 56g Carbohydrate; 15g Dietary Fiber; 25mg Cholesterol; 251mg Sodium.