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Bean Tortilla Soup
Bean Tortilla Soup

Category: Soup | Serves: 8

(20 ratings)

Nutrition Information:
Calories: 170
Protein: 9 g
Carbs: 29 g
Fat: 2 g
Saturated Fat: 0 g
Sodium: 452 mg
Fiber: 9 g

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Ingredients:
1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1 (19-ounce) can red kidney beans, rinsed and drained
1 (19-ounce) can black beans, rinsed and drained
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 chopped seeded jalapeño pepper
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 (14 1/4-ounce) cans low sodium vegetable broth
2 (14.5-ounce) cans diced peeled tomatoes, undrained
1 1/4 cups crushed unsalted baked tortilla chips (about 16)
Directions:
1 Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in next 10 ingredients (beans through tomatoes); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips.
2 ENJOY!

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