Title: Taco Soup
Categories: Veg08
Yield: 4 servings

3 1/2 c Vegetable broth
15 oz Black beans; drained &
-rinsed
1 1/4 c Chunky mild or medium-hot
-salsa
1 1/4 c Frozen corn kernels
1 c Avocado chunks
1 c Fatfree tortilla chips

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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