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Tortilla Soup with Pinto Beans
FATFREE VEGAN KITCHEN14Ingredients
55Minutes
200Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 chiles (large dried New Mexico, or pasilla or ancho chiles, see note below)
- 15 oz. diced tomatoes (preferably fire-roasted)
- 1 medium onion (chopped)
- 3 cloves garlic (peeled)
- 1/2 tsp. Mexican oregano (optional)
- 1/4 tsp. chipotle chili powder (or to taste)
- 4 cups vegetable broth (or no-chicken broth)
- 4 cups water
- 3 cups pinto beans (cooked, or canned, drained)
- salt (to taste)
- 6 corn tortillas
- 1 lime (large, cut into 6 wedges)
- 4 cups chard (chopped spinach, or kale leaves, packed)
- 1 avocado (ripe large, cut into 1/4-inch cubes, optional, but very good)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium980mg41% |
| Potassium680mg19% |
| Protein8g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A50% |
| Vitamin C60% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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