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Mexican Corn and Bean Soup

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

Cooking Light JANUARY 2004

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

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.

Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 16%
  • Fat: 4.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 12.7g
  • Carbohydrate: 44.7g
  • Fiber: 12.4g
  • Cholesterol: 0.0mg
  • Iron: 3.2mg
  • Sodium: 722mg
  • Calcium: 87mg
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Mexican Corn and Bean Soup recipe

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