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Tortilla Soup

Photography: Karry Hosford
Yield 6 servings (serving size: 2 cups soup, 1/4 cup cheese, and 2 tablespoons tortilla chips)
Use premixed fajita seasoning to eliminate measuring more than a half-dozen spices.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 teaspoon bottled minced garlic
  • 2 tablespoons fajita seasoning (such as McCormick)
  • 2 1/4 cups water
  • 2 (15-ounce) cans pinto beans, drained and rinsed
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, less sodium chicken broth
  • 2 (4-ounce) cans chopped green chiles
  • 3 tablespoons fresh lime juice
  • 1 1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 3/4 cup crushed baked tortilla chips

Nutrition Information

  • calories 292
  • caloriesfromfat 18 %
  • fat 5.8 g
  • satfat 1.8 g
  • monofat 2.6 g
  • polyfat 0.9 g
  • protein 18.5 g
  • carbohydrate 43.8 g
  • fiber 9.3 g
  • cholesterol 6 mg
  • iron 2.4 mg
  • sodium 1262 mg
  • calcium 264 mg

How to Make It

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add fajita seasoning, and cook 1 minute. Stir in water and next 4 ingredients (water through green chiles); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in juice. Top each serving with cheese and chips.