Tortilla Soup
- Number of Servings: 8
Ingredients
Bag of tortilla chips2 C. shredded colby cheese3/4 C. pinto beans3/4 C. kidney beans2 C. tomato, chopped1 small package corn, frozen
Cook pinto beans, kidney beans, and tomatoes in small crock pot with about 7 C. of water for 5 hours on high. Pour bean mixture into large saucepan, add corn and enough water to make soupy. Serve with cheese and crushed tortilla chips.
Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KNETTYWHALE.
Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KNETTYWHALE.
Nutritional Info Amount Per Serving
- Calories: 274.3
- Total Fat: 9.6 g
- Cholesterol: 5.9 mg
- Sodium: 730.2 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 6.3 g
- Protein: 13.0 g
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