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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a stockpot or 8-quart Dutch oven cook onion and garlic in hot oil 2 to 3 minutes or just until onion is tender. Stir in chicken broth, tomatoes, chili powder, and oregano. Bring to boiling; reduce heat. Simmer, covered, 10 minutes.

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  • Stir in the next four ingredients (through corn). Return to boiling; reduce heat. Simmer, covered, 10 minutes more.

  • Serve soup topped with tortilla chips, cheese, green onions and/or sliced avocado. Pass lime wedges.

To store leftovers:

Ladle cooled soup into shallow freezer containers leaving a 1/2-inch headspace. Seal, label, and freeze up to 3 months. To serve, thaw soup in container 1 to 2 days in the refrigerator. To serve, heat thawed soup on the stovetop over medium heat, stirring frequently. (Or thaw in the microwave on 50% power [medium]. Remove soup to a microwave-safe bowl. Cover with vented plastic wrap. Microwave on 100% power [high] until heated through, stirring once or twice.)

Nutrition Facts

366 calories; 11 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 3 g monounsaturated fat; 55 mg cholesterol; 1086 mg sodium. 519 mg potassium; 42 g carbohydrates; 10 g fiber; 7 g sugar; 31 g protein; 0 g trans fatty acid; 903 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 53 mcg folate; 0 mcg vitamin b12; 158 mg calcium; 4 mg iron;

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