|
Title: Southwestern Vegetable Soup Categories: Soups, Southwest, Low-fat, Beef Yield: 6 Servings 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 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 |