| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Soups, Southwest, Low-fat, Beef | 6 | Servings | |
INGREDIENTS
| 1 | tb | Margarine |
| 1/2 | c | Onion; diced |
| 1/2 | ts | Ground cumin |
| 3 | c | Low-sodium chicken broth |
| 1 1/2 | c | Canned chopped tomatoes with green chiles and juice |
| 6 | oz | Cooked kidney beans; drained |
| 1/2 | c | Green beans; chopped |
| 1/2 | c | Cream-style corn |
| 2 | tb | Tomato paste |
| 1 | ts | Low-sodium beef bouillon granules |
| 2 | 6" corn tortillas; cut into 1/4" strips | |
| 2 1/4 | oz | Monterey Jack cheese; shredded |
| 1. | In | large nonstick saucepan, melt margarine over medium-high heat |
INSTRUCTIONS
until bubbling; 30 seconds. Add onion and cook, stirring constantly, until translucent, 3 minutes. Sprinkle with cumin and cook 1 minute more. 2. Add chicken broth, tomatoes, kidney beans, green beans, corn, tomato paste and bouillon granules; cover and bring to a boil. Reduce heat to low and simmer, covered; 30 minutes. 3. Meanwhile, spray medium nonstick skillet with nonstick cooking spray and place over medium-high heat, 30 seconds. Add tortilla strips and cook, stirring constantly, until lightly toasted, 3-4 minutes; set aside. 4. Divide soup evenly into 6 serving bowls; top each with one sixth of the tortilla strips and shredded cheese. Serve immediately. Serving (about 1 cup) provides: 1/2 FA, 1 V, 1 P, 1/2 B, 10 C. Per serving: 165 cal, 9 g pro, 21 g car, 7 g fat (3 g sat), 499 mg sod, 11 mg chol, 4 g fib. Source: "Weight Watchers," April 1995. Adapted from Chili's Grill & Bar. A colorful and spicy soup that's a warming meal in a bowl! Adaptation is pleasantly hot and spicy, thanks to the tomatoes and chiles; add a pinch of ground red pepper if you like it extra hot. Try it with corn bread or rice on the side, and a crisp green salad. Formatted for MM by Joyce Burton. Posted to Bakery-Shoppe Digest V1 #459 by Laura Harpole <harpoe@pioneer-net.com> on Apr 15, 1997
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