Looking for a vegetarian soup recipe? Check out our recipe for Vegetarian Tortilla Soup. No one will miss the meat in this hearty soup, chock-full of tomatoes, corn and spices. A garnish of tortilla chips, cheese and cilantro puts it over the top.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. Kraft Zesty Italian Dressing
1 onion, chopped
1 jalapeño pepper, seeded, finely chopped
3 cloves garlic, minced
2 tsp. ground cumin
1 tsp. chili powder
4 cups 25%-less-sodium vegetable broth
1 can (28 fl oz/796 mL) diced tomatoes, undrained
2 cups frozen corn
2 cups coarsely crushed tortilla chips
1 cup Cracker Barrel Shredded Tex Mex Cheese
1/4 cup fresh cilantro leaves
Add To Shopping List
How do I make it ?
Heat dressing in large saucepan on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Add cumin and chili powder; cook and stir 1 min.
Stir in broth and tomatoes. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Stir in corn; simmer 10 min.
Serve filled bowls of soup topped with remaining ingredients.
Kraft Kitchen Tips!
In addition to the crushed chips, cheese and cilantro, top individual bowls of soup with chopped green onions, chopped avocados, and/or dollops of sour cream.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 3 g
Cholesterol 10 mg
Sodium 720 mg
Carbohydrate 22 g
Fibre 3 g
Sugars 6 g
Protein 6 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.