Tasty Tortilla Soup
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 10 servings.
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Servings: 10
Ingredients
1.5 ounces Vegetable oil
1 ounce Garlic, minced
1.5 pounds Onion, diced
1.25 pounds Carrot, cut into circles ½- inch thick
1.25 pounds Potato, peeled and cut into 1-inch cubes
1 whole Jalapeno, fresh, seeded and cut in half
1 28-ounce can Tomatoes, canned, diced
4 ounces Cilantro, chopped
1 29-ounce can Tomato puree
2 quarts Vegetable broth
1 Tablespoon Salt
2 teaspoons Black pepper
5 cups Black beans, drained, rinsed
1 Tablespoon Lime, juiced
20 ounces Tortilla chips
8 ounces Water, use to too thin if needed
Preparation
1. In large stock pot, on medium high heat, pour oil in followed by the onions. Cook for 3-5 minutes, until softened. When onions have softened add the garlic and stir.
2. Add the carrots, potatoes and jalapeno to the onions and garlic. Stir often and cook for 3-5 minutes.
3. Add the canned tomato and the cilantro and cook for 3-5 minutes, stirring occasionally.
4. Lastly, add the tomato juice, vegetable broth, salt, and pepper.
5. Bring to boil and simmer for approximately 20-30 minutes or until the carrots and potatoes are fork tender.
6. Add black beans and stir, hold hot until service or cool for storage.
Serving information
Place 2 ounces of tortilla chips in the bottom of a bowl. Using a10-ounce ladle pour soup over
chips.
Provides
2 M/MA-black beans
1 Grain-Tortilla chips
1 ½ RO- carrots, tomatoes and tomato puree
½ Starchy- potatoes
½ Other- onion