"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from The PEO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheryl Patton
Added: Monday, February 14, 2011


2 cups no salt-added tomato sauce
1 1/2 cups water
1 cup bottled salsa
1 cup frozen whole-kernel com
1 teaspoon dried oregano
1 teaspoon dried basil
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (16-ounce) can kidney beans, rinsed and drained
1 garlic clove, minced
1 1/2 cups (6 ounces) shredded, reduced-fat cheddar cheese
30 fat-free baked tortilla chips

Combine first 9 ingredients in a large saucepan;
bring to a boil. Cover, reduce heat, and simmer 12
minutes. Ladle into bowls; sprinkle with cheese.
Serve with chips.

Nutritional Information:
Calories: 226 (12% from fat)
Fat: 3g (sat 1.3g,mono 0.8g,poly 0.5g)
Protein: 14g
Carbohydrate: 36g
Fiber: 7.9g
Cholesterol: 6mg
Iron: 2.5mg
Sodium: 766mg
Calcium: 178mg

Number Of Servings:
Number Of Servings:




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