United States
FrancaisQuick & 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 (Grinder), to taste
Black Pepper (Grinder), 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.
Shop This Recipe
Toasted Onion
Poco Picante Salsa Mix
Vegetable Broth Mix
Sea Salt (Grinder)
Black Pepper (Grinder)
Multipurpose Pot - 12 Cup