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Mexican Vegetable Soup
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Mexican Vegetable Soup

55 Min(s)
35 Min(s) Prep
20 Min(s) Cook
The ingredients list for this Mexican Vegetable Soup looks long, but it's mostly on-hand pantry spices. The soup itself only takes 35 minutes to prepare.
What You Need
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6 servings
Original recipe yields 6 servings
3 Tbsp. old-fashioned oats
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1/4 cup chopped onions
1/4 cup chopped celery
2 cloves garlic, minced
1 qt. (4 cups) water
1-1/2 Tbsp. chicken bouillon granules
3 plum tomatoes, roasted, peeled and chopped
1/2 cup frozen corn
2 green chiles, roasted, peeled and chopped
3 corn tortillas (6 inch)
1/2 tsp. dried oregano leaves
1/2 tsp. fresh thyme
1/2 tsp. ground cumin
1/4 tsp. ground coriander
1/8 tsp. ground allspice
1/8 tsp. white pepper
4 fresh cilantro sprigs
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Let's Make It
1
Heat oven to 350ºF.
2
Spread oats onto rimmed baking sheet. Bake 5 min. or until golden brown, stirring occasionally.
3
Meanwhile, cook and stir bacon in large saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Add onions, celery and garlic to reserved drippings; cook and stir 5 min. or until crisp-tender. Return bacon to pan along with the water, bouillon, tomatoes, corn and chiles; mix well. Bring to boil; cover. Simmer on medium-low heat 20 min., stirring occasionally.
4
Meanwhile, lightly spray both sides of tortillas with cooking spray. Cut into thin strips; spread onto baking sheet. Bake 10 min. or until crisp.
5
Add oats, oregano, thyme, cumin, coriander, allspice and pepper to soup; stir. Cook 10 min., stirring occasionally.
6
Serve soup topped with tortilla strips. Garnish with cilantro.
Kitchen Tips
Tip 1
Make Ahead
Tortilla strips can be baked ahead of time. Cool, then store in airtight container in a cool dry place for up to 3 days.
Tip 2
How to Roast the Plum Tomatoes and Chilies
Heat oven to 400ºF. Core, seed and cut tomatoes and green chiles in half; place in shallow pan. Bake 30 min. or until softened. Cool 10 to 15 min. or until roasted, then peel and chop.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 900mg
39%
Total Carbohydrates 15g
5%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 5g
10%
Vitamin A
15%
Vitamin C
25%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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