Best Ever Low Fat Mexican Soup Recipe

Ingredients for Best Ever Low Fat Mexican Soup

• Red Beans
• Pinto Beans
• 1 (15-ounce) can black beans, rinsed and drained
• Whole Kernel Corn
• Taco Seasoning
• Fat Free Ranch Dressing
• Picante Sauce
• Whole Wheat Tortillas
• Fat Free Cheddar Cheese
• Water
• Salt and pepper to taste
• 2 cloves garlic, minced

How to Make Best Ever Low Fat Mexican Soup

1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 chopped onion and 2 minced cloves of garlic and saute for 5 minutes, until softened.
2. Add 1 (15-ounce) can of diced tomatoes (undrained), 1 (15-ounce) can of black beans (rinsed and drained), 1 (15-ounce) can of kidney beans (rinsed and drained), 4 cups of vegetable broth, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of oregano, and 1/4 teaspoon of cayenne pepper (optional).
3. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
4. Stir in 1 cup of shredded cheddar cheese (or your favorite Mexican cheese blend) and continue to cook until the cheese is melted and the soup is heated through.
5. Season with salt and pepper to taste. Garnish with fresh cilantro, avocado slices, and a dollop of Greek yogurt or sour cream (optional). Serve hot and enjoy!