Mexican

Mexican Bean Soup is for Lunch.

Mexican Bean Soup takes 10 minutes to prepare.

Mexican Bean Soup takes 15 minutes to cook.

Mexican Bean Soup makes 4 servings.

The ingredients for Mexican Bean Soup are:

4 teaspoons canola oil
1 zucchini, diced
5 scallions, thinly sliced
2 14-ounce cans reduced-sodium fat-free vegetable or chicken broth
1 15 ½-ounce can pinto beans, rinsed and drained
1 cup frozen corn kernels
½ cup fat-free salsa
¼ cup chopped fresh cilantro
1 cup baked tortilla chips, broken up

Here is how you make Mexican Bean Soup:

1. Heat oil in large saucepan over medium-high heat. Add zucchini and scallions and cook, stirring frequently, until softened, about 3 minutes.2. Add the broth, beans, corn, and salsa; bring to a boil. Reduce heat and simmer, uncovered, until the flavors blend, about 3 minutes. Stir in cilantro. Divide soup evenly among 4 bowls and sprinkle with tortilla chipsNumber of Servings: 4Recipe submitted by SparkPeople user ERYNNEDRA.

The nutritional information for Mexican Bean Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 245.8

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 799.9 mg
• Total Carbs: 41.4 g
• Dietary Fiber: 11.0 g
• Protein: 10.5 g

Mexican Bean Soup is Mexican cuisine.