Vegetable Tortilla Soup Preparation

A delicious tomato-based broth packed with two types of beans, green chilies, and corn for plenty of fiber.

Vegetable Tortilla Soup Preparation

Included Ingredients

Tomatoes, bouillon, beans, beans, tomatoes, corn, onion, lime, beans, seasonings.

Groceries Needed

  • Sour cream
  • Avocado
  • Cilantro
  • Tortilla chips

Optional Additions

  • Garlic powder (for stronger flavor)
  • Onion powder (for stronger flavor)
  • Cumin (for stronger flavor)
  • Cayenne pepper (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Top with fresh cilantro, avocado, sour cream and tortilla chips

Small

Meals feed 2-3

Stovetop

Cook from frozen in medium saucepan over medium heat. Add 1 cup of water and break up as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. Can also cooked thawed, If using this method, cook for 15-20 minutes. For a creamier soup, add ⅛ cup low-fat sour cream.

Pressure Cooker

Add 1 cup of water. Cook on manual for 15-20 minutes, or to an internal temperature of 165 F, natural pressure release. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through. For a creamier soup, add ⅛ cup low-fat sour cream.

Slow Cooker

Add 1 cup of water. Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165 F. Remove chicken and shred. Return to pot for 10-15 minutes before serving. For a creamier soup, add ⅛ cup low-fat sour cream.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Chili Powder | ½ tsp

Squeeze of fresh lime juice

Medium

Meals feed 4-6

Slow Cooker

Add 2 cups of water. Cook on low 3-4 hours, or to an internal temperature of 165° F. Remove chicken and shred. Return to pot for 10-15 minutes before serving. For creamier soup, add ⅓ cup low-fat sour cream

Pressure Cooker

Add 2 cups of water. Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. For creamier soup, add ⅓ cup low-fat sour cream. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Chili Powder | 1 tsp

Squeeze of fresh lime juice

Nutrition Facts

Serving Size | 1.25 cup
244 Calories | 1.5g Total Fat | 47.1g Carbs | 13.6g Fiber | 14.3g Protein | 8.5g Sugars | 0.3g Sat. Fat | 708mg Sodium

Allergens: Corn, Soy, Gluten. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.