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Chip and Salsa Soup Recipe

Name: Chip and Salsa Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Southwestern
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

by sunlit2

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Mcdougall program recipe

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 4

Southwestern

Ingredients

Cost per serving $3.01 view details

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.

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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%

Chip and Salsa Soup Recipe

Ingredients