Bean burrito soup
7
2
2
SmartPoints® value per serving
Total Time
25 min
Prep
9 min
Cook
16 min
Serves
4
Difficulty
Easy
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.
Ingredients
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
Cilantro
3 Tbsp, fresh, chopped