Chip and Salsa Soup

Name: Chip and Salsa Soup Recipe
Yield: 5
Ingredients: 3 1/2 cups vegetable broth; 1 15 can black or pinto beans drained and rinsed; 1/4 cup chopped green onions; 1 1/4 cups fresh salsa mild or medium; 1 tablespoon canned diced green chilies; 1 cup corn kernels; 2 cups fat-free tortilla chips broken into bite-size pieces; 1 cup avocado chunks

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Number of Servings: 5

Ingredients

3 1/2 cups vegetable broth 1 15 can black or pinto beans, drained and rinsed 1/4 cup chopped green onions 1 1/4 cups fresh salsa, mild or medium 1 tablespoon canned diced green chilies 1 cup corn kernels 2 cups fat-free tortilla chips, broken into bite-size pieces 1 cup avocado chunks

Directions

Place the broth, beans, salsa, corn, green onions and chilies in a medium saucepan. Cook over low heat for 10 minutes to blend flavors.

Place 1/2 cup of chips and 1/4 cup of avocado in each of four bowls. Ladle the soup over the avocado and chips and serve at once.

Number of Servings: 5

Recipe submitted by SparkPeople user MADEMCHE.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving