Chip and Salsa Soup Recipe
Ingredients
- 3 1/2 cups vegetable broth
- 1 15 can black or pinto beans, drained and rinsed
- 1/4 cup chopped green onions
- 1 1/4 cups fresh salsa, mild or medium
- 1 tablespoon canned diced green chilies
- 1 cup corn kernels
- 2 cups fat-free tortilla chips, broken into bite-size pieces
- 1 cup avocado chunks
Directions
- Place the broth, beans, salsa, corn, green onions and chilies in a medium saucepan. Cook over low heat for 10 minutes to blend flavors.
- Place 1/2 cup of chips and 1/4 cup of avocado in each of four bowls. Ladle the soup over the avocado and chips and serve at once.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 4 servings | |
| Calories 697 | |
| Calories from Fat 281 | 40% |
| Total Fat 31.19g | 39% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.08g | |
| Cholesterol 0mg | 0% |
| Sodium 1647mg | 69% |
| Potassium 767mg | 22% |
| Total Carbs 96.36g | 26% |
| Dietary Fiber 10.1g | 34% |
| Sugars 6.7g | 4% |
| Protein 11.36g | 18% |
