Vegetarian

Tex Mex soup is for Dinner.

Tex Mex soup takes 20 minutes to prepare.

Tex Mex soup takes 15 minutes to cook.

Tex Mex soup makes 5 servings.

The ingredients for Tex Mex soup are:

2 cups Boca crumbles
1/2 c onion chopped
4 cloves garlic chopped or pressed
3 tsp chili powder
1 tsp cumin
1 tsp red pepper flakes
1 can Mexican style tomatoes (juice too)
1 can black beans (rinsed)
approx 1/2 c water
1 cup pico de gallo or homemade salsa (tomatoes, onion, cilantro, red pepper, lime juice & garlic)
1/2 can (approx 1 cup) Mexican style corn (rinsed) or you could use frozen
1 tbs lime juice

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Here is how you make Tex Mex soup:

Place Boca crumbles in a pot, (I sprayed Pam in the bottom so it wouldn't stick while thawing the crumbles) Break apart and cook to thaw and heat, add onion, garlic and spices. Simmer that for about 5 minutes. (if need be, you can add a little water at this time) Add the tomatoes, pico de gallo or salsa, black beans, corn and water. Simmer additional 5-10 minutes to mix flavors. Right before serving add the lime juice. I served with chips, cheese on top and sour cream. The original recipe called for tomato sauce, but I added the salsa I had here instead. This helped to save on some of the sodium. I also rinsed the beans and corn to try to help cut the sodium. Serving Size: makes 5 1 cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user CAFEJOJO.

The nutritional information for Tex Mex soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 212.3

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 781.6 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 9.0 g
• Protein: 17.8 g

The dietary needs meet for Tex Mex soup is Vegetarian