Mexican Bean Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 245.8
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 799.9 mg
  • Total Carbs: 41.4 g
  • Dietary Fiber: 11.0 g
  • Protein: 10.5 g

View full nutritional breakdown of Mexican Bean Soup calories by ingredient


Introduction

1 3/4 cups per serving, 4 points per serving 1 3/4 cups per serving, 4 points per serving
Number of Servings: 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

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.