Free Recipe Southwestern Vegetable Soup

Recipe Type: S Recipes

Recipe Preparation: bake

Cooking Ingredients for Southwestern Vegetable Soup Recipe

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

Southwestern Vegetable Soup Preparation

1. In large nonstick saucepan, melt margarine over medium-high heat 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

Cooking Temperature:

Recipe Serves: 6

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