Thursday, September 9, 2010

Chip and Salsa Soup

* 3 1/2 cups vegetable broth
* 1 15 can black or pinto beans, drained and rinsed
* 1/4 cup chopped green onions
* 1 1/4 cups fresh salsa, mild or medium
* 1 tablespoon canned diced green chilies
* 1 cup corn kernels
* 2 cups fat-free tortilla chips, broken into bite-size pieces
* 1 cup avocado chunks


Place the broth, beans, salsa, corn, green onions and chilies in a medium saucepan. Cook over low heat for 10 minutes to blend flavors.

Place 1/2 cup of chips and 1/4 cup of avocado in each of four bowls. Ladle the soup over the avocado and chips and serve at once.

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.