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Add a photoServings: 8
Ingredients
- 2 (14 1/2 ounce or possibly 16 ounce) cans stewed tomatoes (undrained and coarsely minced)
- 15 ounce can kidney or possibly pinto beans, rinsed and liquid removed
- 1 c. picante sauce
- 1 c. chicken broth/stock
- 1/2 teaspoon grnd cumin
- 1 pound pasteurized process cheese spread, cubed
- Coarsely crushed tortilla chips (optional)
- Avocado slices (optional)
- Minced cilantro (optional)
Directions
- Put together tomatoes, beans, picante sauce, broth and cumin in saucepan. Bring to a boil; reduce heat. Stir in cheese. Cook over medium heat, stirring frequently, till cheese is melted and soup is hot. Don't BOIL. Top as desired with tortilla chips, avocado and cilantro. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 8 servings | |
| Calories 294 | |
| Calories from Fat 176 | 60% |
| Total Fat 19.94g | 25% |
| Saturated Fat 11.51g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 1285mg | 54% |
| Potassium 322mg | 9% |
| Total Carbs 12.93g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.55g | 2% |
| Protein 16.25g | 26% |
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