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August 30, 2004
Tortilla Soup
1 tablespoon olive oil
1 cup chopped onion
1 teaspoon bottled minced garlic
2 tablespoons fajita seasoning (such as McCormick)
2 1/4 cups water
2 (15-ounce) cans pinto beans, drained and rinsed
1 (28-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less sodium chicken broth
2 (4-ounce) cans chopped green chiles
3 tablespoons fresh lime juice
1 1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
3/4 cup crushed baked tortilla chips
Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add fajita seasoning, and cook 1 minute. Stir in water and next 4 ingredients (water through green chiles); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in juice. Top each serving with cheese and chips.
Yield: 6 servings (serving size: 2 cups soup, 1/4 cup cheese, and 2 tablespoons tortilla chips)
CALORIES 292 (18% from fat); FAT 5.8g (sat 1.8g, mono 2.6g, poly 0.9g); PROTEIN 18.5g; CARB 43.8g; FIBER 9.3g; CHOL 6mg; IRON 2.4mg; SODIUM 1262mg; CALC 264mg
Posted by carcharhinid at August 30, 2004 10:33 PM