This "from-the-pantry" soup gets its hot and spicy Tex-Mex flavor from taco seasoning, green chiles, and cilantro.
Yield:
4 servings (serving size: 1 1/4 cups soup, 1 teaspoon sour cream, and 1 tablespoon cilantro)
Recipe from
More from Oxmoor House
Recipe Time
Prep:
5 Minutes
Cook:
26 Minutes
Nutritional Information
Calories
145
Fat
0 g
Satfat
0 g
Protein
7 g
Carbohydrate
26.7 g
Cholesterol
1 mg
Iron
2.1 mg
Sodium
744 mg
Caloriesfromfat
0 %
Fiber
7.6 g
Calcium
63 mg
Ingredients
Cooking spray
1 1/2 cups
frozen vegetable seasoning blend (such as McKenzie's)
2 tablespoons
40%-less-sodium taco seasoning
1 cup
fat-free, less-sodium beef broth
1
(16-ounce) can pinto beans, rinsed and drained
1
(15-ounce) can black beans, rinsed and drained
1
(14 1/2-ounce) can diced tomatoes and green chiles, un-drained
1/8 teaspoon
hot sauce
4 teaspoons
fat-free sour cream
1/4 cup
chopped fresh cilantro
Preparation
Heat a large saucepan over medium-high heat. Coat pan with cooking spray, and add vegetable seasoning blend; cook 5 minutes or until tender. Stir in taco seasoning; cook 1 minute, stirring constantly.
. Add broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Ladle into bowls, and top with sour cream and cilantro.
Note:
Oxmoor House Healthy Eating Collection
January 2008
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