Tortilla Beef Soup
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 large whole wheat tortilla
- 1⁄4 cup kraft zesty Italian salad dressing
- 1 onion, chopped
- 2 tablespoons garlic, minced
- 1 tablespoon ground cumin
- 1 (796 ml) can diced tomatoes, undrained (no-salt added)
- 1 (398 ml) can black beans, rinsed (no-salt added)
- 1 1⁄4 cups beef broth, 25% less sodium
- 1 cup cooked boneless beef pot roast, shredded (leftovers)
- 1⁄2 cup frozen corn
- 1⁄4 cup cilantro, chopped
- 1⁄4 cup light cheddar cheese, shredded
directions
- Heat oven to 400°F.
- Cut tortilla into 4 wedges, then into 1/4-inch strips. Spread onto baking sheet coated with cooking spray. Bake 7-8 minutes or until crisp.
- Meanwhile, heat dressing in large saucepan on medium heat. Add onions and garlic; cook 5 minutes or until onions are crisp-tender, stirring occasionally.
- Add cumin; cook and stir 1 minute.
- Stir in all remaining ingredients except cilantro and cheese; bring to a boil. Simmer on medium-low heat 10 minutes stirring occasionally.
- Stir in cilantro.
- Serve topped with tortilla strips and cheese.
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