Monday, January 11, 2010

Taco Soup

1 TBSP olive oil
4 garlic cloves, minced
1 tsp chili powder
2 cans (14.5 oz each) diced tomatoes in juice
2 cans (15 oz each) black beans, rinsed and drained
1 can (14.5 oz) reduced-sodium chicken broth
1 package (10 oz) frozen corn
Sea salt
Ground pepper
1 cup crushed tortilla chips, plus more for serving
1 TBSP fresh lime juice, plus lime wedges for serving

In a large saucepan, heat oil over medium heat. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.

Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and if desired more chips.

277 calories per serving, 6.3 g fat, 0.8 g sat fat, 12.8 g protein, 46.3 g carb, 8.3 g fiber

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