Mexican

Chips and Salsa Soup is for Soup.

Chips and Salsa Soup takes several minutes to prepare.

Chips and Salsa Soup takes 10 minutes to cook.

Chips and Salsa Soup makes 4 servings.

The ingredients for Chips and Salsa Soup are:

1 32oz container of low-sodium, organic vegetable broth
1 15oz can of low-sodium, organic black beans, drained and rinsed
0.25 cup of chopped green onions
1.25 cup of fresh salsa
0.5 green jalapeno pepper OR 1 Tbsp canned diced green chilies
1 cup of low-sodium, organic corn kernels
2 cup of fat-free tortilla chils, broken into bite sized pieces
1 avacado, cut into bite sized chunks

Here is how you make Chips and Salsa Soup:

Pleace everything up to and including the corn into a medium saucepan. Cook over low heat to allow flavors to blend; about 10 minutes.To serve: add 0.5 cup of chips and 0.25 avocado into each of four bowls. Ladel soup over chips and avocado and serve.Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user EMGBLONDIE.

The nutritional information for Chips and Salsa Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 403.5

• Total Fat: 12.4 g
• Cholesterol: 0.0 mg
• Sodium: 522.8 mg
• Total Carbs: 55.9 g
• Dietary Fiber: 16.6 g
• Protein: 15.8 g

Chips and Salsa Soup is Mexican cuisine.

The dietary needs meet for Chips and Salsa Soup is Vegetarian