Place the broth, beans, salsa, and corn in a medium saucepan. Cook over low heat for 10 minutes to blend the flavors. Meanwhile, chop the avocado and break up the chips into bite-size pieces. To serve, place one quarter of the avocado and chips in the bottom of 4 serving bowls. Ladle the soup over the avocado and chips and serve at once. Recipe by: McDougall Quick & Easy
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|Serving Size: 1 Serving (2513g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 9460mg||326 %|
|Potassium 90.5mg||2 %|
|Total Carbohydrate 39.1g||11 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 38.2g|
|Protein 1.3g||2 %|
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Calories per serving: 156
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