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.
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