Black Bean Enchilada Soup
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Ingredients
- ½ cup chopped onion
- 2 tsp olive oil
- 1 (15-oz) can tomato sauce
- 1 (15-oz) can no-salt-added black beans, drained and rinsed
- 1 (12-oz) pkg frozen corn kernels
- 1 (14.5-oz) can unsalted chicken broth (or use vegetable broth)
- 1 (10-oz) can enchilada sauce
- ½ Tbsp ground cumin
- ½ cup shredded reduced fat cheddar cheese
- ¼ cup reduced-fat sour cream
Instructions
- Cook onion in hot oil in a Dutch oven over medium heat 3 minutes or until tender. Add tomato sauce, beans, corn, broth, enchilada sauce, and cumin. Bring to a boil, reduce heat, and simmer 20 minutes. Add cheese, stirring until melted. Top with sour cream.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
377
|
377
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 19 | 19 |
| Carb (g) | 53 | 53 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 1261 | 1261 |
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