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Ingredients
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1 recipe Fast Chicken Soup Base
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2 (16 ounce) cans black beans, drained
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1 (10 ounce) package frozen corn
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1 (14.5 ounce) can diced tomatoes
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1 jalapeno pepper, stemmed, seeded and minced
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2 tablespoons ground cumin
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2 teaspoons chili powder
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½ cup chopped fresh cilantro
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Salt and freshly ground black pepper
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tortilla chips
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grated Monterey Jack cheese
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fresh lime wedges
Directions
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Prepare Fast Chicken Soup Base. Bring to a simmer.
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Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
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Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
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Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
Tips
Get the recipe for Fast Chicken Soup Base.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved
Nutrition Facts (per serving)
197 | Calories |
4g | Fat |
33g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 197 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 2g | 8% |
Cholesterol 6mg | 2% |
Sodium 718mg | 31% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 10g | 36% |
Total Sugars 3g | |
Protein 11g | 22% |
Vitamin C 15mg | 16% |
Calcium 136mg | 10% |
Iron 4mg | 23% |
Potassium 599mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.