Black Bean Tortilla Soup
Ingredients
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 tsp olive oil
- 1 Tbsp Southwest seasoning
- 1 (32-oz) carton low-sodium chicken broth (or use vegetable broth)
- 1 (15-oz) can black beans, drained and rinsed
- 1½ cups frozen corn kernels
- 2 Roma tomatoes, chopped
- 1 (3.5-oz) pkg lightly salted tortilla strips
- ½ cup shredded reduced-fat Mexican blend cheese
- 1 small avocado, sliced
Instructions
- Cook onion and garlic in hot oil in a Dutch oven over medium heat until onion is tender.
- Add seasoning; cook 30 seconds. Stir in broth, beans, and corn; bring to a boil, reduce heat, and simmer 10 minutes. Add tomato, and simmer 5 minutes or until thoroughly heated.
- Top each serving with tortilla strips, cheese, and avocado.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
399
|
399
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 14 | 14 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 576 | 576 |
Lunch Meal Plan
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