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Bean burrito soup

2
Points®
Total Time
26 min
Prep
10 min
Cook
16 min
Serves
4
Difficulty
Easy
Open a few cans, gather some freezer and pantry staples and you can have this healthy and satisfying meal on the table in a half-hour. For those who like things spicy, a few fresh chile pepper slices or a sprinkling of red pepper flakes added to the soup while it simmers will lend some peppery heat.

Ingredients

Reduced sodium chicken broth

2 cup(s)

Fat free refried beans

16 oz

Frozen mixed vegetables

16 oz

Canned diced green chiles

2 Tbsp

Garlic

2 clove(s), minced

Chili powder

1 Tbsp

Flour tortilla

1 tortilla(s), medium, 6-inches, cut into thin strips

Shredded reduced fat Mexican-style cheese blend

6 Tbsp

Plain fat free Greek yogurt

6 Tbsp

Cilantro

3 Tbsp, fresh, chopped

Instructions

  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 tbsp tortilla strips, 1 1/2 tbsp each of cheese and yogurt, then a sprinkling of chopped cilantro.
  3. Yields 1 1/2 cups soup with toppings per serving.

Notes

Make this Mexican-inspired bowl a vegan option by using vegetable broth instead of the chicken broth called for and swap the cheese and sour cream for some diced, ripe avocado for a rich and delicious creamy garnish.

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