Taco Soup
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INGREDIENTS
- 3 1/2 c Vegetable broth
- 1 c Avocado chunks
- 1 c Fatfree tortilla chips
- 15 oz Black beans; drained &
- 1 1/4 c Chunky mild or medium-hot
- 1 1/4 c Frozen corn kernels
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2513g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 156 | ||
| Calories from Fat: 3 (2%) | ||
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| Amt Per Serving | % DV | |
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| 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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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: 156
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