Enchilada Soup
Ingredients
- ¾ lb lean ground beef
- 1 (14.5-oz) can pinto beans, rinsed and drained
- ½ onion, chopped
- 1 jalapeño pepper, seeded and minced
- 1 clove garlic, minced
- 2 cups less sodium chicken broth
- ½ (14.5-oz) can petite diced tomatoes
- 1½ tsp chili powder
- 1½ tsp ground cumin
- ½ (4.5-oz) pkg tortilla strips
Instructions
- Cook beef in a skillet over medium heat until browned and crumbly; drain, if needed. Transfer to a 3- to 4-quart slow cooker.
- Add remaining ingredients except tortilla strips to cooker. Cover and cook on LOW 6 hours. Top with tortilla strips.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
421
|
421
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 34 | 34 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 1103 | 1103 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 1 | 1 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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