Tortilla Vegetable Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken or beef broth | |
| ¼ teaspoon pepper | |
| 2 tablespoons parsley flakes | |
| 1 (14 oz.) Can tomato sauce, no added salt | Drained and cut up |
| ¼ cup Celery stalk | Washed, trimmed and diced |
| ½ cup Carrots | Peeled, washed, and diced |
| ¼ cup Onion | Peeled, washed, and diced |
| ½ cup frozen corn | Peeled, washed, and diced |
| 1 (14 oz.) can black beans | Drained and rinsed. |
| 2 tablespoons fresh cilantro | Washed trimmed and chopped |
| ¼ cup baked corn tortilla chips | |
| 1 avocado (optional) | Washed, and diced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle bring broth, pepper and parsley flakes and rice to boil. | |
| 2 | Add celery, tomatoes, onion, carrots, and corn and beans. Simmer about 30 minutes or until vegetables are tender crisp. | Cook until internal temperature reaches 135°F. |
| 3 | Top with cilantro, cheese, avocado and chips. |
Posted in Soup Recipes
