* Exported from MasterCook *
Tortilla Soup - 2 Points
Recipe By : Lois in 3FC Forum
Serving Size : 16 Preparation Time :0:00
Categories : Soups, Hot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 medium onion -- chopped
3 tablespoons minced garlic
3 small zucchini -- chopped
3 medium potatoes -- chopped
16 ounces pinto beans, canned -- undrained
32 ounces black beans, canned -- undrained
32 ounces chopped tomatoes, canned -- undrained
16 ounces canned corn -- undrained
3 teaspoons chicken bouillon granules
1 fresh jalapeno
1 bunch fresh cilantro
1. Chop onion, zuchinni, potatoes and cook in large saucepan with olive oil and garlic. Cook until vegetables begin to soften slightly, 15 - 20 minutes.
2. Add pinto beans, black beans, tomatoes, corn, chicken bullion and water to cover all. Cook on stovetop 4 to 5 hours or in crock pot all day on low.
3. About 20 minutes before serving, dice the jalapeno, add the seeds if you want it spicier, use less pepper and no seeds if you don't like it spicy.
4. Chop cilantro and add half to the soup at the same time. Reserve remaining cilantro. Cook for 15 - 20 more minutes.
5. Sprinkle some fresh cilantro over the top.
Calories: 171.3
Fat grams: 1.5
Fiber grams: 5.9
W/W Points: 2
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Serving Ideas : Serve over tortilla chips and grated cheese.
NOTES : Original recipe indicated 1 Cup Soup = 1.75 points.
This point total does not include chips, cheese or sour cream. This recipe made 16 cups of soup. I actually measured it out!!!!! I also used garlic flavored oil!
Tortilla Soup - 2 Points
Recipe By : Lois in 3FC Forum
Serving Size : 16 Preparation Time :0:00
Categories : Soups, Hot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 medium onion -- chopped
3 tablespoons minced garlic
3 small zucchini -- chopped
3 medium potatoes -- chopped
16 ounces pinto beans, canned -- undrained
32 ounces black beans, canned -- undrained
32 ounces chopped tomatoes, canned -- undrained
16 ounces canned corn -- undrained
3 teaspoons chicken bouillon granules
1 fresh jalapeno
1 bunch fresh cilantro
1. Chop onion, zuchinni, potatoes and cook in large saucepan with olive oil and garlic. Cook until vegetables begin to soften slightly, 15 - 20 minutes.
2. Add pinto beans, black beans, tomatoes, corn, chicken bullion and water to cover all. Cook on stovetop 4 to 5 hours or in crock pot all day on low.
3. About 20 minutes before serving, dice the jalapeno, add the seeds if you want it spicier, use less pepper and no seeds if you don't like it spicy.
4. Chop cilantro and add half to the soup at the same time. Reserve remaining cilantro. Cook for 15 - 20 more minutes.
5. Sprinkle some fresh cilantro over the top.
Calories: 171.3
Fat grams: 1.5
Fiber grams: 5.9
W/W Points: 2
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve over tortilla chips and grated cheese.
NOTES : Original recipe indicated 1 Cup Soup = 1.75 points.
This point total does not include chips, cheese or sour cream. This recipe made 16 cups of soup. I actually measured it out!!!!! I also used garlic flavored oil!
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Life is a highway you travel on one day here and the next day gone!
