Bean Burrito Soup

Total Time
25 min
9 min
16 min
The family will love this “burrito in a bowl”—a soup of chunky vegetables, beans, and broth, colorfully topped with tortilla, cheese, sour cream, and cilantro.


reduced-sodium chicken broth

2 cup(s)

fat free canned refried beans

16 oz

frozen mixed vegetables

16 oz

canned green chili peppers

2 Tbsp, mild variety, chopped

garlic clove(s)

2 medium clove(s), minced

chili powder

1 Tbsp

fat free flour tortilla(s)

1 medium, 6-inch, cut into thin strips (about 1⁄2 cup)

Weight Watchers Reduced Fat Mexican style blend shredded cheese

6 Tbsp

fat free sour cream

6 Tbsp


3 Tbsp, fresh, chopped


  1. Bring the broth and beans to a boil in a large saucepan over medium-high heat. Add the mixed vegetables, chiles, garlic, and chili powder; return to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the vegetables are tender, about 6 minutes.
  2. Divide the soup evenly among 4 bowls. Top each bowl with about 2 tablespoons tortilla strips, 1 1/2 tablespoons each of cheese and sour cream, then a sprinkling of chopped cilantro. Yields 1 1/2 cups soup with toppings per serving.

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