Rating: 4.5 stars
27 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 6
  • 5 star values: 17

Preparation time: 3 minutesTry serving this with toasted tortilla wedges.

Recipe by Cooking Light October 1999

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
5 servings (serving size: 1 cup soup, 1 1/2 tablespoons cheese, 1 tablespoon onions, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with cheese, sour cream, onions, and cilantro.

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Nutrition Facts

212 calories; calories from fat 21%; fat 4.9g; saturated fat 2.6g; mono fat 1.2g; poly fat 0.5g; protein 14.7g; carbohydrates 28.7g; fiber 5.4g; cholesterol 13mg; iron 2.9mg; sodium 411mg; calcium 163mg.
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