Mexican Black Bean Tortilla Soup
by dargo1010
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INGREDIENTS
- 2 15 once cans of black beans
- 1 15 ounce can of fat free vegetable soup
- 1 1/2 cups Water
- 1 11 ounce can of corn
- 1 15 ounce can chopped tomatoes
- 1/2 cup Salsa
- 2 cups baked fat free tortilla chips
INSTRUCTIONS
Combine all ingredients, except the chips, in a sauce pan. Simmer over low heat for 20 minutes. Break up the chips slightly and place 1/2 cup in the bottom of a soup bowl. Ladle the soup over the chips and let rest for a minute or two to soften the chips. Repeat with the remaining chips and soup.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (121g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 9 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 195.6mg | 7 % | |
| Potassium 95mg | 3 % | |
| Total Carbohydrate 2g | 1 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 1.5g | ||
| Protein 0.5g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 9
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