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Tortilla Bean Soup

8
Total Time
17 min
Prep
10 min
Cook
7 min
Serves
2
Difficulty
Easy
Got a date for a hockey or football game? Then tote this soup in a thermos container to warm you both at half time.

Ingredients

canola oil

1 tsp

uncooked zucchini

1 medium, diced

uncooked scallion(s)

3 medium, thinly sliced

fat free vegetable broth

14 oz, reduced-sodium

canned pinto beans

15½ oz, rinsed and drained

black bean and corn salsa

¼ cup(s), with roasted red pepper

cilantro

2 Tbsp, (or parsley), fresh, chopped

baked low fat tortilla chips

4 oz, broken up

Instructions

  1. Heat the oil in a medium saucepan over medium-high heat. Add the zucchini and scallions and cook, stirring frequently, until softened, about 3 minutes.
  2. Add the broth, beans, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors blend, about 3 minutes. Stir in the cilantro. Divide the soup evenly between 2 bowls, sprinkle with the tortilla chips, and serve at once. Yields 2 cups per serving.

Notes

You’ll need a thermos that holds a quart of liquid. Pack the tortilla chips separately in a zip-close plastic bag to sprinkle on the soup at the last minute. There are many varieties of salsas available in supermarkets today. Choose your favorite (not fruit-based for this recipe) or follow our lead and use a chunky corn, bean, and roasted red pepper salsa. This recipe is easily doubled and kept refrigerated for up to five days, ready to reheat for a quick lunch or late-night supper.

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