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Mexican Corn and Bean Soup

Yield 3 servings (serving size: 1 2/3 cups soup and 1 lime slice)
For a vegetarian supper, you can substitute vegetable broth for the chicken broth.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup frozen chopped onion
  • 1 teaspoon ground cumin
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon dried oregano
  • 1 cup frozen whole-kernel corn
  • 1/4 teaspoon black pepper
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (15-ounce) can black beans, drained
  • 1 (14.5-ounce) can diced tomatoes and green chiles, undrained
  • 3 lime slices

Nutrition Information

  • calories 241
  • caloriesfromfat 16 %
  • fat 4.2 g
  • satfat 0.5 g
  • monofat 2.4 g
  • polyfat 0.5 g
  • protein 12.7 g
  • carbohydrate 44.7 g
  • fiber 12.4 g
  • cholesterol 0.0 mg
  • iron 3.2 mg
  • sodium 722 mg
  • calcium 87 mg

How to Make It

  1. Heat oil in a large saucepan over medium-high heat. Add onion, cumin, garlic, and oregano; sauté 1 1/2 minutes. Stir in corn, pepper, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes. Serve with lime slices.