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Tortilla Soup (Gluten Free)
Source: dLife

A traditional Mexican tortilla soup with tomatoes, basil, beans, and cilantro.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 114.5
Total Carbs 20.6 g
Dietary Fiber 5.9 g
Sugars 2.0 g
Total Fat 1.0 g
Saturated Fat 0.2 g
Unsaturated Fat 0.3 g
Potassium 345.6 mg
Protein 5.6 g
Sodium 401.0 mg
Dietary Exchanges
, 1 Vegetables , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  olive oil cooking spray
1 pinch  salt
2 each  corn tortilla
2 each  small onions
1 1/2 cup  fresh chopped celery
1 each  fresh tomatoes
0 1/2 tsp  dried basil
0 1/2 tsp  ground cumin
5 cup  low sodium vegetable broth
15 1/2 oz  canned pinto beans
2 tsp  fresh cilantro
2 tsp  fresh lime juice
1 pinch  ground cayenne (red pepper)
  1. Coat medium skillet with cooking spray. Arrange tortilla strips in pan and coat with cooking spray. Cook over medium heat 5 minutes, flipping a few times until tortillas are golden and crispy. Remove to plate.
  2. Coat large saucepan with cooking spray. Add onions, celery, tomatoes, basil, and cumin. Cook over medium heat 3 to 5 minutes.
  3. Add vegetable broth and beans. Bring to boil. Lower heat to simmer 3 to 5 minutes.
  4. Add cilantro, lime juice, and cayenne pepper. Season with salt, if desired.
  5. When ready to serve, arrange tortilla strips in bowls (if using) and ladle soup on top.

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