Tortilla Bean Soup
8
Points®
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
Scallions
3 medium, thinly sliced
Vegetable broth
14 fl 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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.