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    You are in: Home / Recipes / Corn and Salsa Tortilla Soup Recipe
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    Corn and Salsa Tortilla Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    EmilyStrikesAgain's Note:

    A Rachael Ray Magazine recipe which offers a great vegetarian alternative to chicken tortilla soup. Use dairy-free sour cream to make this dish vegan!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the broiler. Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.
    2. 2
      Preheat the oven to 400. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10 minutes. Season with salt.
    3. 3
      Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the corn and cook until charred at the edges, 10 to 12 minutes. Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the broth, tomatoes and poblanos.
    4. 4
      Divide the tortilla strips among 4 soup bowls. Add the avocado and a squeeze of lime juice. Ladle the soup over the avocado. Top with cilantro; serve with sour cream.

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    Nutritional Facts for Corn and Salsa Tortilla Soup

    Serving Size: 1 (436 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 462.4
     
    Calories from Fat 205
    44%
    Total Fat 22.8 g
    35%
    Saturated Fat 4.4 g
    22%
    Cholesterol 7.4 mg
    2%
    Sodium 189.1 mg
    7%
    Total Carbohydrate 65.0 g
    21%
    Dietary Fiber 11.2 g
    44%
    Sugars 6.8 g
    27%
    Protein 9.9 g
    19%

    The following items or measurements are not included:

    vegetable broth

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