Ingredients for Easy Mexican Soup
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- Tomatoes
- Beef Broth
- 1/2 teaspoon cumin
- Garlic Salt
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How to Make Easy Mexican Soup
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced cloves garlic and saute for 5 minutes, until softened.
- Add 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can black beans (rinsed and drained), 1 (15 ounce) can corn (drained), 4 cups chicken broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper (optional). Stir to combine.
- Bring the mixture to a simmer, then reduce heat to low and cook for 20-25 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- To serve, arrange baked tortilla chips around the edges of a bowl.
- Ladle the soup over the tortilla chips.
- Top with a dollop of low-fat sour cream and shredded cheddar cheese.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
32g
Fat
2g
Carbs
24g