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Black Bean-Tortilla Soup
Date added: December 7, 2007
- Servings: 6 change
- Calories per serving: 474
- Prep time: 15
- Cook time: 15
Ingredients
- 1 cooking spray, 1/3 sec spray
- 1 cup onion, white, fresh, chpd
- 1 tbsp cumin seed
- 4 garlic cloves minced
- 3 1/2 cup broth, chicken, light, fat free, rducd sod, cnd
- 3 tomatoes chopped (about 2 cups)
- 1 1/2 cup corn, super sweet, kernel, fzn
- 4 fluid ounce chile peppers, green dices, canned 1/3 cup
- 15 fluid ounce beans, black, cnd
- 1/2 cup herb, cilantro, leaves, fresh
- 2 cups tortilla chips coarsely crushed
- 1/2 cup cheese, monterey jack, shredded
Recipe Method
1. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium heat. Add onion, cumin seeds and garlic to pan. Cook and stir about 5 minutes or until tender. Carefully add chicken broth, tomatoes, corn and undrained chile peppers. Bring to a boil; reduce heat. Cover and simmer about 5 minutes or until corn is tender. Stir in
2. Divide crushed tortilla chips among 6 soup bowls; ladle soup over chips. Garnish each serving with cheese.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 474 | 24% |
| Fat 21g | 33% |
| Cholesterol 10mg | 3% |
| Sodium 1,037mg | 43% |
| Carbohydrates 57g | 24% |
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