Quick & Easy Tortilla and Zucchini Soup
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp Toasted Onion
- 1 cup diced zucchini
- 1 tbsp Poco Picante Salsa Mix
- 1 tbsp Pueblo Bean Dip Mix
- 4 cups Vegetable Broth
- 1 1⁄2 tsp Vegetable Broth Mix
- 1 cup boiling water
- 1 can (28 oz /796 ml) diced tomatoes
- 1 can (19 oz/540 ml) black beans, rinsed
- Sea Salt, to taste
- Black Pepper, 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.
Epicure Products Used
Nutritional Information
Per serving: Calories 360, Fat 10 g (Saturated 2 g, 0 0 g), Cholesterol 0 mg, Sodium 650 mg, Carbohydrate 51 g (Fiber 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.