veggie tortilla soup using Campbell's® tomato soup

This tortilla soup is unbelievably easy to make using Campbell's tomato soup as a base! Just add beans, corn, jalapeño, and chili powder, and the soup is made. Top with a dollop of sour cream, crispy tortilla crisps, sliced jalapeño, avocado slices, and lime wedges.

This recipe is cozy, delicious, only takes 30 minutes to make! Perfect for batch cooking and meal prep.

Hope you love it xo

ingredients

2 tbsp minced garlic

1 tbsp olive oil

1 diced yellow onion

1/4 tsp sea salt

1 diced jalapeño

1 cup black beans

1 cup pinto beans

1.5 cups corn

23.2 oz can Campbell's® Tomato Soup

1 cup vegetable broth

2 tsp chili powder

juice of 1/2 lime

1 8” whole wheat tortilla

olive oil spray

sprinkle of garlic powder

1/2 avocado

1/4 cup sour cream

1/4 cup mexican shredded cheese

recipe (makes 4 servings)

1. add minced garlic and olive oil to a large pot or dutch oven

2. then add onions and sea salt and cook on medium-high heat for 5-8 mins until fragrant

3. add jalapeño, black beans, pinto beans, corn, Campbell's® Tomato Soup, vegetable broth, chili powder and lime

4. bring to a simmer and cover to let cook for 8-10 mins

5. cut tortilla into 1/2” thick strips, spray with olive oil, season with a pinch of garlic salt, and place into the oven on broil for ~3 mins on each side until crispy and brown

6. serve the tortilla soup by topping with the tortilla crisps, avocado slices, sour cream, shredded cheese, lime wedges, and enjoy!

prep/cook time: 30 mins

nutrition per serving: 453 calories, 15g protein, 53g carbohydrate, 15g fat, 15g fiber, 1300 mg sodium.

---