Taco Soup

Recipe By : McDougall Quick & Easy Cookbook
Serving Size : 4 

3 1/2 cups Vegetable broth
15 ounces Black beans, canned -- drained and rinsed
1 c Chunky mild or medium-hot salsa
1 1/4 c Frozen corn kernels
1 c Avocado chunks
1 c Fat-free tortilla chips

Place the broth, beans, salsa, and corn in a medium saucepan. Cook over low heat for 10 minutes to blend the flavors. Meanwhile, chop the avocado and break up the chips into bite-size pieces. To serve, place one quarter of the avocado and chips in the bottom of 4 serving bowls. Ladle the soup over the avocado and chips and serve at once.

Source: VegWR List 10/30/97

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