Chips and Salsa Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 403.5
  • Total Fat: 12.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 522.8 mg
  • Total Carbs: 55.9 g
  • Dietary Fiber: 16.6 g
  • Protein: 15.8 g

View full nutritional breakdown of Chips and Salsa Soup calories by ingredient


Introduction

Whole Foods "Health Starts Here" recipe
adapted from Dr. John McDougall

Makes 4 Servings
Cooking time is 10 minutes Whole Foods "Health Starts Here" recipe
adapted from Dr. John McDougall

Makes 4 Servings
Cooking time is 10 minutes
Number of Servings: 4

Ingredients

    1 32oz container of low-sodium, organic vegetable broth
    1 15oz can of low-sodium, organic black beans, drained and rinsed
    0.25 cup of chopped green onions
    1.25 cup of fresh salsa
    0.5 green jalapeno pepper OR 1 Tbsp canned diced green chilies
    1 cup of low-sodium, organic corn kernels
    2 cup of fat-free tortilla chils, broken into bite sized pieces
    1 avacado, cut into bite sized chunks

Directions

Pleace everything up to and including the corn into a medium saucepan. Cook over low heat to allow flavors to blend; about 10 minutes.

To serve: add 0.5 cup of chips and 0.25 avocado into each of four bowls. Ladel soup over chips and avocado and serve.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user EMGBLONDIE.