Tortilla Bean Soup
- Total Time
Got a date for a hockey or football game? Then tote this soup in a thermos container to warm you both at half time.
canola oil1 tsp
uncooked zucchini1 medium, diced
uncooked scallion(s)3 medium, thinly sliced
fat free vegetable broth14 oz, reduced-sodium
canned pinto beans15 ½ oz, rinsed and drained
black bean and corn salsa¼ cup(s), with roasted red pepper
cilantro2 Tbsp, (or parsley), fresh, chopped
baked low fat tortilla chips4 oz, broken up
- 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.
- 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.