Ingredients for Mexican Bean Soup
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 cup carrots, chopped
- 1 medium zucchini, chopped
- Fat Free Refried Beans
- Chicken Broth
- 1 lb boneless, skinless chicken breast
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How to Make Mexican Bean Soup
- Spray the bottom of a large soup pot with cooking spray. Cook chicken breast over medium heat for 5-7 minutes per side, or until cooked through. Remove from pot and let cool slightly.
- Cut the cooked chicken into small chunks and set aside.
- Melt butter in the same soup pot over medium heat. Add the chopped onion, carrots, and zucchini. Sauté for 5-7 minutes, or until the vegetables are tender.
- Add the diced tomatoes (undrained), black beans, pinto beans, chicken broth, chili powder, cumin, oregano, salt, and pepper to the pot. Stir well to combine.
- Bring the soup to a boil, then reduce heat to low and simmer for 15-20 minutes, allowing the flavors to meld.
- Stir in the cooked chicken. Heat through.
- Serve the soup hot in bowls. Garnish with warm tortillas and your choice of toppings such as shredded cheese, salsa, fresh cilantro, sliced jalapeños, and diced avocados.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
16g
Fat
24g
Carbs
7g
