Bean burrito soup

2 - 4
PersonalPoints™ per serving
Total Time
25 min
9 min
16 min
The family will love this simmering burrito bowl—a soup of chunky vegetables, beans, and broth, colorfully topped with tortilla, cheese, sour cream, and cilantro. Open a few cans, gather some freezer and pantry staples and you can have this healthy and satisfying meal on the table in under a half-hour. 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. 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.


Reduced-sodium chicken broth

2 cup(s)

Fat free canned refried beans

16 oz

Frozen mixed vegetables

16 oz

Canned green chile 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 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.