Mexican Corn and Bean Soup

recipe
For a vegetarian supper, you can substitute vegetable broth for the chicken broth.

Yield:

3 servings (serving size: 1 2/3 cups soup and 1 lime slice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Robin Webb,

Cooking Light

January 2004
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