Quick & Easy Tortilla and Zucchini Soup
Ingredients
1 tbsp vegetable oil
2 tbspToasted Onion
1 cup diced zucchini
1 tbspPoco Picante Salsa Mix
1 tbsp Pueblo Bean Dip Mix
4 cupsVegetable Broth
1 can (28 oz /796 ml) diced tomatoes
1 can (19 oz/540 ml) black beans, rinsed
Sea Salt, to taste
Black Pepper, to taste
1 pkg (5 oz/150 g) tortilla chips, slightly crumbled
Preparation
- Heat oil in Multipurpose Pot over medium heat.
- Add Toasted Onion, zucchini, Poco Picante Salsa and Pueblo Bean Dip Mix. Cook for 5 minutes, stirring occasionally. Reduce heat to medium-low.
- Add Vegetable Bouillon, tomatoes and beans. Simmer for 15 minutes and season with Salt and Pepper.
- Ladle into bowls and top each serving with tortilla chips.
Nutritional Information
Per serving: Calories 360, Fat 10 g (Saturated 2 g, Trans 0 g), Cholesterol 0 mg, Sodium 650 mg, Carbohydrate 51 g (Fibre 11 g, Sugars 8 g), Protein 16 g.
Tips
Add a dollop of prepared Epicure Guacamole to each serving and sprinkle with grated cheddar cheese.
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