Mexican

Chip and Salsa Soup is for Soup.

Chip and Salsa Soup takes 10 minutes to prepare.

Chip and Salsa Soup takes 10 minutes to cook.

Chip and Salsa Soup makes 4 servings.

The ingredients for Chip and Salsa Soup are:

3 1/2 cups vegetable broth
1 15 can black or pinto beans, drained and rinsed
1/4 cup chopped green onions
1 1/4 cups fresh salsa, mild or medium
1 tablespoon canned diced green chilies
1 cup corn kernels
2 cups fat-free tortilla chips, broken into bite-size pieces
1 cup avocado chunks

Here is how you make Chip and Salsa Soup:

Place the broth, beans, salsa, corn, green onions and chilies in a medium saucepan. Cook over low heat for 10 minutes to blend flavors.Place 1/2 cup of chips and 1/4 cup of avocado in each of four bowls. Ladle the soup over the avocado and chips and serve at once.Serving Size:?1-cup= serving

The nutritional information for Chip and Salsa Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 355.8

• Total Fat: 15.3 g
• Cholesterol: 0.0 mg
• Sodium: 666.7 mg
• Total Carbs: 47.8 g
• Dietary Fiber: 14.8 g
• Protein: 11.6 g

Chip and Salsa Soup is Mexican cuisine.

The dietary needs meet for Chip and Salsa Soup is Vegan