Bean Burrito Soup
- Total Time
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 broth2 cup(s)
fat free canned refried beans16 oz
frozen mixed vegetables16 oz
canned green chili peppers2 Tbsp, mild variety, chopped
garlic clove(s)2 clove(s), medium, minced
chili powder1 Tbsp
fat free flour tortilla(s)1 medium, 6-inch, cut into thin strips (about 1⁄2 cup)
WeightWatchers Reduced Fat Mexican style blend shredded cheese6 Tbsp
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.