Light & Tangy Tortilla Soup

Serving Size
1 bowl
Prep Time
5 min
Cook Time
35-40 min
Photo: Light and Tangy Tortilla Soup

Nutrition Information

Calories 247.2
Fat 8.3 g
Saturated fat 0.8 g
Polyunsaturated fat 1.5 g
Monounsaturated fat 3.4 g
Cholesterol 0 mg
Sodium 191.9 mg
Fiber 10.7 g
Protein 8.9 g
Health Benefit
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  1. Crush poblano chiles, garlic, and cilantro with a mortar and pestle (or food processor or stone) to form a paste.
  2. Heat olive oil in a stockpot on medium-low. Add paste and cook for 2 minutes until fragrant, stirring often. Stir in green chiles, bell pepper, and edamame and cook for 3 minutes.
  3. Add broth and bring to a boil on high (approximately 10 minutes). Reduce heat and simmer, covered, for 20-25 minutes. Remove from heat.
  4. In a non-stick pan, sauté tomatoes and onion in olive oil until just warmed. Pour soup into bowls and top with tomato-onion mixture and garnishes, if using.
  5. Optional garnishes: 2 corn tortillas, cut into thin strips and toasted,1 lime, cut into wedges, or Greek yogurt
  6. Handy Hint: Some like it spicy. Kick up the heat with a dash or more of your favorite hot sauce for a hit of appetite-curbing capsaicin.
Jackie Gentilesco