VEGETARIAN TORTILLA SOUP (REDUCED SODIUM)

VEGETARIAN TORTILLA SOUP (REDUCED SODIUM)

Nutrition Facts

Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 160
% Daily Value
Total Fat 4.5g
7%
Saturated Fat 1.3g
7%
Cholesterol 5mg
2%
Sodium 184mg
8%
Total Carbohydrate 26.8g
9%
Dietary Fiber 4.4g
18%
Protein 4.6g
9%
Vitamin A 35%
Vitamin C 75%
Calcium 13%
Iron 6%
Total Time

70 min.

Serving & Size

1 CUP (8 OZ LADLE)

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A Mexican-style soup made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, accented with chilies, cumin, tomatoes and cilantro, accompanied by crispy tortilla strips.  Great Mexican flavor with less than 200 mg of sodium per serving.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
2 lb.
corn tortilla 1.5 lb. 24  ea.
vegetable cooking spray
vegetable oil tbsp.
onion 24 oz. qt.
garlic 1 oz. 0 1/4  cups
red bell pepper 16 oz. 3 1/4  cups
frozen whole kernel corn 14.5 oz. cups
ground coriander 0 1/2  tbsp.
cumin tbsp.
ancho chili powder 1 1/2  tbsp.
ground chipotle chile powder tsp.
no salt added diced tomatoes 51 oz. cups
water qt.
bay leaf ea.
cilantro 1 oz. 1 1/2  cups
Cheddar cheese 4 oz. cups
Instructions
1. Julienne half tortillas and lay in an even layer on a sheetpan. Spray with non-stick cooking spray, toss and respray. Bake in 350°F. oven for 10-12 minutes or until crispy and golden. Remove and cool. Reserve for garnish.

2. Bake remaining tortillas in an even layer on sheetpans for 15 minutes, turning once, to crisp and slightly brown. Remove from heat, cool and grind in a food processor until smooth. Hold.

 CCP- Cover and hold in the refrigerator at 41°F or lower until needed.
 
3. In a kettle, heat oil to sauté vegetables:
  • Add onion and sauté 4 minutes until slightly golden.
  • Add garlic and sauté 1 minute.
  • Add red pepper, corn, coriander, cumin, ancho and chipotle powders. Sauté 2 minutes, stirring often.
4.  Pour in diced tomato with liquid and bring to a simmer.

5. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water, bay leaves and reserved ground tortillas. Bring to a simmer and cook 30 minutes.

CCP: Ensure final coook step reaches a minimun internal temperature of 165°F for one minute.
 

6. Just before serving, remove bay leaves.  Stir in cilantro.

CCP- Hold for hot service at 140°F.

7. Use an 8 oz ladle to portion each serving of soup (1 cup).  Top each serving with 1 tsp. shredded cheese and several tortilla strips. Serve immediately.
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