| 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
A Message from our Provider:
“Jesus: Amazing love”