Tortilla Soup


3 T. olive oil

2 lg. onions (diced)

2 t. garlic (minced or chopped)

1 t. jalapeno peppers (chopped)

1 1/2 T. chili powder

1 t. oregano

2 t. cumin

8 T. McKay’s Chicken-style Seasoning

8 c. water

24 corn tortillas (broken into small to medium pieces)

2 4.5-oz. cans green chilies (diced)

2 16-oz. cans pinto beans

4 c. tomatoes (canned, finely chopped, juice and all)

4 c. sweet corn (frozen)

3 T. lime jice

to taste saltDirections:

In large pot combine olive oil, onions, garlic, and jalapeno peppers; saute over medium heat until onion is clear.

Add chili powder, oregano, cumin, chicken-style seasoning; saute 5 minutes, stirring frequently to avoid sticking.

Add water; stir; add rest of ingredients; bring to boil.

Reduce heat; simmer uncovered 30 minutes.

Yield: Eighteen 1-cup servings.

Nutritional Information:

Per serving: calories: 107.5; fat: 1.5 grams; saturated fat: 0 grams; sodium: 21.5 milligrams; carbohydrates: 22 grams; dietary fiber: 4 grams; protein: 4 grams.