Mexican Bean Soup

Name: Mexican Bean Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 teaspoons canola oil; 1 zucchini diced; 5 scallions thinly sliced; 2 14-ounce cans reduced-sodium fat-free vegetable or chicken broth; 1 15 ½-ounce can pinto beans rinsed and drained; 1 cup frozen corn kernels; ½ cup fat-free salsa; ¼ cup chopped fresh cilantro; 1 cup baked tortilla chips broken up

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 4

Ingredients

4 teaspoons canola oil1 zucchini, diced5 scallions, thinly sliced2 14-ounce cans reduced-sodium fat-free vegetable or chicken broth1 15 ½-ounce can pinto beans, rinsed and drained1 cup frozen corn kernels½ cup fat-free salsa¼ cup chopped fresh cilantro1 cup baked tortilla chips, broken up

Directions

1. Heat oil in large saucepan over medium-high heat. Add zucchini and scallions and cook, stirring frequently, until softened, about 3 minutes.
2. Add the broth, beans, corn, and salsa; bring to a boil. Reduce heat and simmer, uncovered, until the flavors blend, about 3 minutes. Stir in cilantro. Divide soup evenly among 4 bowls and sprinkle with tortilla chips

Number of Servings: 4

Recipe submitted by SparkPeople user ERYNNEDRA.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving