Creamy Tortilla Soup-Vegetarian

5.0(22)

I came up with this after reading a tip from a can of refried beans. I first made my chicken version and then thought it would be great with black beans instead of the meat. So easy to put together and a delicious soup.

by carolinajen4·published 2007-03-22

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Lunch/Snacks

Servings

6 serving(s)

Total time

15 min

prep 5 min

Calories / serving

105 kcal

Ingredients (8)

serves

2 (14 1/2 ounce) cans Rotel tomatoes & chilies
2 (14 1/2 ounce) cans vegetable brothvegetable-broth
1 (16 ounce) can vegetarian refried beans
1 (16 ounce) can black beans, drainedblack-beans
1/2 cup corn (fresh, frozen or canned)corn
2 teaspoons fresh cilantro, choppedcilantro
corn tortilla strips or chipscorn
shredded monterey jack cheese

Instructions (1 steps)

01Combine tomatoes, broth, beans and corn in medium saucepan. Stir together and bring to a boil. Reduce and bring to a simmer till heated through. Turn off heat and stir in the cilantro. Top each bowl of soup with cheese and crushed tortilla chips. (I use up the crushed chips from the bottom of the bag.).

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Rich recipe — supports nutrition-aware planning.