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Tortilla Soup with Baked Chips

Yield: Serves 4. 1 cup per serving.



1 15-ounce can kidney beans, drained and rinsed
1 cup prepared salsa
1 cup frozen corn kernels
1/2 cup white rice
3 cups water
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon cumin
2 cups baked tortilla chips

Add all ingredients except tortilla chips to large dutch oven (4-6 quart) and bring to a boil. Cover, reduce heat to simmering and allow to cook for 12-15 minutes or until rice is done.

Serve in bowls with 1/2 cup of tortilla chips floating on top of each one. A teaspoon of nonfat plain yogurt is optional for garnish.