Bean Burrito Soup
- Total Time
- 0:25
- Prep
- 0:09
- Cook
- 0:16
- Serves
- 4
- Difficulty
- Easy
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.
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reduced-sodium chicken broth2 cup(s)
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fat free canned refried beans16 oz
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frozen mixed vegetables16 oz
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canned green chili peppers2 Tbsp, mild variety, chopped
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garlic clove(s)2 clove(s), medium, minced
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chili powder1 Tbsp
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fat free flour tortilla(s)1 medium, 6-inch, cut into thin strips (about 1⁄2 cup)
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WeightWatchers Reduced Fat Mexican style blend shredded cheese6 Tbsp
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fat free sour cream6 Tbsp
-
cilantro3 Tbsp, fresh, chopped
- 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.
- 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.