Mexican Vegetable Soup Recipe

Name: Mexican Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup old-fashioned oats; 5 slices OSCAR MAYER Bacon Rite Aid 2 For $7.00 thru 02/06; 1-1/4 cups onions, chopped; 1-1/4 cups celery, chopped; 10 cloves minced garlic; 1-1/4 gal. water; 1/3 cup chicken base; 15 each large plum tomatoes, roasted, peeled and chopped King Sooper's 1 lb For $0.99 thru 02/09; 2-1/2 cups frozen corn; 10 each green chiles, roasted, peeled and chopped; 10 each blue corn tortillas (6 inch); 5 each yellow corn tortillas (6 inch); 1-1/2 Tbsp. fresh oregano (Mexican), chopped; 2-1/2 tsp. fresh thyme, minced; 2-1/2 tsp. ground cumin; 1-1/4 tsp. ground coriander; 1/4 tsp. ground allspice; 1/4 tsp. white pepper; 20 each cilantro sprigs

Servings: persons

1 cup old-fashioned oats
5 slices OSCAR MAYER Bacon Rite Aid 2 For $7.00 thru 02/06
1-1/4 cups onions, chopped
1-1/4 cups celery, chopped
10 cloves minced garlic
1-1/4 gal. water
1/3 cup chicken base
15 each large plum tomatoes, roasted, peeled and chopped King Sooper's 1 lb For $0.99 thru 02/09
2-1/2 cups frozen corn
10 each green chiles, roasted, peeled and chopped
10 each blue corn tortillas (6 inch)
5 each yellow corn tortillas (6 inch)
1-1/2 Tbsp. fresh oregano (Mexican), chopped
2-1/2 tsp. fresh thyme, minced
2-1/2 tsp. ground cumin
1-1/4 tsp. ground coriander
1/4 tsp. ground allspice
1/4 tsp. white pepper
20 each cilantro sprigs

1
Toast oats in 350F-standard oven for 5 min.
2
or until golden brown, stirring occasionally; set aside.
3
Cut bacon crosswise into thin slices.
4
Saute in large stockpot until crisp.
5
Remove bacon from stockpot with slotted spoon, reserving drippings in stockpot; set aside.
6
Add onions, celery and garlic to reserved bacon drippings; saute until vegetables are tender.
7
Return bacon to stockpot along with the water, chicken base, tomatoes, corn and chilies; mix well.
8
Bring to boil on medium-high heat.
9
Reduce heat to medium-low; cover.
10
Simmer 20 min.
11
Meanwhile, spray both sides of tortillas lightly with cooking spray.
12
Cut into thin strips; spread into shallow baking pans.
13
Bake in 350F-standard oven for 10 min.
14
or until crisp.
15
Set aside until ready to use.
16
Add oats, oregano, thyme, cumin, coriander, allspice and pepper to soup; stir.
17
Cook an additional 10 min., stirring occasionally.
18
For each serving: Portion 1 cup of the soup into serving bowl.
19
Garnish with tortilla strips and a cilantro sprig.

1201

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup old-fashioned oats, 5 slices OSCAR MAYER Bacon Rite Aid 2 For $7.00 thru 02/06, 1-1/4 cups onions, chopped, 1-1/4 cups celery, chopped, and more.

Yes, Mexican Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Vegetable Soup

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